How to make it
6 steps. Take it one step at a time.
Combine 100g sugar and 150ml water
Combine 100g sugar (1/2 cup) and 150ml water (2/3 cup) in a small saucepan. Bring to a boil until sugar dissolves. Let cool, then stir in the Maraschino liqueur.
5 minSift the drained ricotta through a fine-mesh sieve
Sift the drained ricotta through a fine-mesh sieve into a bowl. Stir in the 300g powdered sugar (1 1/2 cups) and dark chocolate chips. Refrigerate until needed.
Knead the marzipan
Knead the marzipan with a drop of green food coloring until uniformly pistachio-colored. Roll it out into a thin sheet and cut into trapezoids that match the height of your sloping cassata mold.
Slice the sponge cake
Slice the sponge cake into strips. Line the sides of a traditional flared cassata mold (lined with plastic wrap) by alternating trapezoids of green marzipan and sponge cake. Place a round disc of sponge cake at the bottom (which will become the top).
Brush the sponge cake
Brush the sponge cake with the prepared syrup. Fill the center with the ricotta cream. Cover the base with more sponge cake slices and soak with the remaining syrup. Refrigerate for at least 3-4 hours, preferably overnight.
3 hrInvert the cake onto a serving plate
Invert the cake onto a serving plate. Brush with warmed apricot jam. Decorate the top with mixed candied fruits in an ornate pattern. Apply a sugar glaze if desired for extra shine.
A little kitchen wisdom
Authentic Cassata uses sheep's milk ricotta, which is creamier and more pungent than cow's milk ricotta. Ensure the ricotta is well-drained before starting.
