Cassata Casalinga

Home-Style Cassata

Preparation info

    • Difficulty

      Medium

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

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.

Method

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 cas