Cassata

Indulge in a classic Italian cassata, a delightful layered cake filled with creamy ricotta, sweet candied fruits, and a hint of marsala. Perfect for celebrations or a sweet treat after dinner.

• 500 g ricotta cheese
• 250 g granulated sugar
• 200 g sponge cake
• 100 g candied fruit
• 50 g dark chocolate
• 100 ml marsala wine
• 250 g fondant icing
• 50 g pistachios

Method

1. 1

   In a large bowl, mix the ricotta cheese and granulated sugar until smooth and creamy.

2. 2

   Fold in the chopped candied fruit and dark chocolate into the ricotta mixture.

3. 3

   If using, soak the sponge cake in marsala wine for a few minutes.

4. 4

   Layer the soaked sponge cake at the bottom of a round cake pan, then spread half of the ricotta mixture over it.

5. 5

   Add another layer of sponge cake, followed by the remaining ricotta mixture, and top with the last layer of sponge cake.

6. 6

   Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

7. 7

   Once set, remove the cake from the pan and cover it with fondant icing, smoothing it out evenly.

8. 8

   Garnish the top with chopped pistachios before serving.