Cassata Serrilli

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

This is a modern adaptation of the famous Sicilian cake, not the Neapolitan ice cream you might be familiar with. My very good friend Christina’s family have been making this cake at Christmas time for generations, with ewe’s milk ricotta given to them by shepherds in return for the use of their land for grazing. Zia Giuseppina, Cristina’s aunt, would mutter ‘quell’odore di pecora!’ and douse the strong-smelling cheese with gin after it had been strained.