Cassata Casalinga

Home-Style Cassata

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Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

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This is a version I have used for a long time. Although not as authentically Sicilian as the preceding one, it is a delicate and pretty dessert.


The ingredients are the same as in the previous recipe, but there is no apricot glaze or pasta reale. Slice the pan di spagna into 3 or 4 horizontal layers. Place one layer on a platter or cardboard disk and moisten it lightly with the rum syrup. Spread with some of the ricotta cream. Continue with the remaining layers and the remaining ricotta cream. Moisten the top of the cassata with the remaining syrup and cover with cups heavy cream whipped with 3 tablespoons sugar and 1 teaspoon vanilla extract. Press chopped, blanched pistachios against the sides of the cassata and decorate the top with the candied cherries and citron.