This was really a challenge: to be able to prepare the real Sicilian Cassata that is very good and in a short time!
But all my tourist-students from the most different parts of the world (New York, London, Oslo and Sidney) during our cooking classes in Tuscany, always asked for the recipe and I started to think to taste it, at least once.
A friend of ours indicated us a dairy (near Fontane Bianche) where to enjoy delicious granita and almond milk, two typical refreshing and tasteful solutions to hot Sicilian Summer: Casa della Granita Siciliana (some pictures here).
I had no time to set my eyes a single second on that dessert, that the shop owner and his wife, had already prepared a saucer with a tiny portion of Cassata, to taste it. I could not refuse … it seems that the Sicilians be offended if you do not accept their generosity : D
And so, after the successful recipe about the terrific Sicilian Cannoli (my students from USA really love them), I post on my blog with great joy how to prepare this Sicilian dessert in a short time … and I assure you that the result will be super!
- you can prepare the sponge cake before and freeze it; or you can buy already prepared sponge cake
- syrup to wet the sponge cake is delicious with a little ‘of limoncello
- I used half the dose of sugar with the ricotta cheese
- if you do not like candied “allfruit”, replacing it with candied orange peel (in my opinion there is no comparison, are much more good)
- Instead of hurling the dark chocolate, buy the chocolate chips
- you can color the almond paste before and leave it in the fridge (it lasts few months)
- here in Italy you can buy almond paste (marzipan) from Sicily, or in supermarkets you find marzipan Paneangeli; to you who are abroad can order online the almond paste
- for coloring marzipan always use gel colorings, they’re the best and have a higher yield; I use a few drops of bright green to get the classic light green typical of Cassata
- Sicily is famous for cakes and desserts, in the book Sweet Sicily: Sugar and Spice, and All Things Nice you find how to prepare a lots
Then I thought how nice it would be to add this dessert in our Cuoche in Vacanza cooking classes in Tuscany and private dinners too and then I thought about using single portion molds, as you can see from the photos.