Sicilian Cheesecake

Cassata Siciliana

Preparation info

    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 1 pan di spagna, sliced into 4 slabs
  • 450 g/1 lb ricotta
  • 30 g/1 oz sugar
  • 2 tablespoons double cream
  • 4 heaped tablespoons chopped mixed candied fruit peel
  • 60 g/2 oz plain chocolate, coarsely chopped
  • Strega or Maraschino


    Pass the ricotta through a food mill, add the sugar and cream, and beat until smooth. Fold in the candied peel and chopped chocolate.

    Sprinkle the bottom slab of sponge with liqueur, cover generously with the ricotta mixture, and place another slab of sponge cake on top. Repeat this process with Strega and ricotta until all the slabs are used up. End with a plain slice of sponge cake. Gently press the loaf together to make it compact and refrigerate for at least 2 hours.

    To make the coating, melt the dark chocolate with the espresso coffee in a bain-marie over a low heat. Beat in the butter, a knob at a time. Beat until thickened to a spreading consistency. Spread the chocolate all over the sponge cake. Refrigerate for at least a day before using.