Sicilian Cheesecake

Name: Sicilian Cheesecake (Cassata Siciliana)
Cuisine: Italy
Ingredients: 30 g/1 oz sugar; Strega or Maraschino; 1 pan di spagna, sliced into 4 slabs; 4 heaped tablespoons chopped mixed candied fruit peel; 175 g/6 oz butter; 2 tablespoons double cream; 450 g/1 lb ricotta; 60 g/2 oz plain chocolate, coarsely chopped; 225 g/8 oz plain or bitter chocolate; 6 tablespoons espresso coffee

Cassata Siciliana

Preparation info

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

1 pan di spagna, sliced into 4 slabs
450 g/1 lb ricotta

Europe
Italy
Cake
Dessert
Mediterranean
Sicily
Vegetarian

Method

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. G