Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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Sicilian cassata is composed of a set fruit cream (similar to crème pâtissière) sandwiched between savoy biscuit or sponge layers soaked in alcohol and enclosed in marzipan. It is chilled for approximately three hours before serving. See cassata.