Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cassatina di Collesano: a charming Madonie treat that wins you over from the very first bite
Discover the cassatina di Collesano, a classic Madonie sweet featuring sheep’s ricotta, dark chocolate, and silky white icing — a true Sicilian treasure.
📖 What is it
Discover the cassatina di Collesano, a classic Madonie sweet featuring sheep’s ricotta, dark chocolate, and silky white icing — a true Sicilian treasure.
🛒 Ingredients
▸ For the biscuit pastry
- ✓ 300 g plain flour
- ✓ 150 g cold butter
- ✓ 100 g icing sugar
- ✓ 1 whole egg
- ✓ 1 egg yolk
- ✓ 1 teaspoon finely grated lemon zest
- ✓ a pinch of salt
▸ For the sponge cake
- ✓ 3 eggs
- ✓ 90 g caster sugar
- ✓ 75 g plain flour
- ✓ 25 g potato starch
- ✓ 1 sachet of vanilla sugar
▸ For the ricotta filling
- ✓ 400 g very fresh sheep’s ricotta (well drained)
- ✓ 120 g sugar
- ✓ 40 g dark chocolate chips
- ✓ a few drops of vanilla extract (optional)
▸ For the chocolate topping
- ✓ 150 g dark chocolate
- ✓ 20 g butter
▸ For the white icing
- ✓ 150 g icing sugar
- ✓ 1 egg white
- ✓ a few drops of lemon juice
▸ For decoration
- ✓ 8 glace cherries
📊 Nutritional Information
Let yourself be swept away by the enchanting flavours of the Madonie with these delightful Cassatine di Collesano. This biscuit base holds a luxuriously smooth cream of fresh sheep’s ricotta enriched with dark chocolate, all crowned with a delicate white glaze and a bright red glace cherry. It’s a sensory journey right to the heart of Sicily, perfect for celebrating special occasions or simply treating yourself to an authentic moment of sweetness.
👨🍳 Preparation
- 1
Make the biscuit pastry by rubbing together the flour, cold butter, icing sugar, whole egg, yolk, lemon zest, and a pinch of salt until smooth. Wrap it in cling film and chill for at least 30 minutes.
- 2
Whisk the eggs and caster sugar together for 8–10 minutes until pale and fluffy. Gently fold in the sifted flour and potato starch, then add the vanilla sugar. Pour the batter into a 20×25 cm rectangular tin and bake at 180°C for 20–25 minutes. Once cooled, slice into thin discs.
- 3
Pass the ricotta through a sieve, then mix in the sugar until you have a silky cream. Stir in the chocolate chips and vanilla extract if using. Keep chilled.
- 4
Roll out the pastry to about 4–5 mm thick and line your cassatina moulds. Prick the bases and bake blind at 180°C for 15 minutes. Allow to cool.
- 5
Place a disc of sponge cake at the bottom of each pastry case. Pour over the melted chocolate combined with butter and let it set.
- 6
Fill each pastry shell with the ricotta cream, smoothing the top. Prepare the icing by whisking the egg white with icing sugar and lemon juice until glossy.
- 7
Spread the white icing over the cassatine and leave to set at room temperature. Finish each one with a glace cherry on top.
- 8
Pop the cassatine in the fridge before serving to let the flavours meld beautifully.
💡 Tips and Variations
- •
For an extra indulgent twist, stir a spoonful of finely chopped pistachios or toasted almonds into the ricotta cream — keeping the heart of the tradition intact.
- •
Use aluminium moulds for more even baking and be sure the cases are fully cooled before filling and icing.
- •
This dessert’s charm is in its sweet ricotta creaminess; for a lighter version or if you prefer less sugar, reduce the sugar in the filling and go for a thinner layer of icing.
- •
To make a vegan option, swap butter for plant-based margarine, eggs for flaxseed substitutes, and sheep’s ricotta for a nut-based ricotta made from cashews or almonds. The icing can be made with icing sugar and warm water to keep that glossy finish.
- •
To deepen the flavour, add a few drops of natural bitter almond extract or vanilla seeds to the ricotta cream — it really brings out the umami and aromatic notes.
- •
The secret to perfect cassatine lies in balancing textures: a crisp yet delicate pastry, a soft, enveloping creamy centre, all topped with a smooth and shiny glaze.
📦 Storage
- • Store the cassatine in an airtight container in the fridge for up to 3 days to preserve their fresh aromas and textures.
- • Avoid freezing, as the creamy ricotta and tender pastry won't hold up well after thawing, which might spoil the lovely consistency.
- • To keep the icing from drying out and maintain its shimmer, cover the cassatine loosely with cling film, leaving a bit of space to avoid sticking to the glaze.
🍷 Pairing
Serve this sweet delight alongside a glass of Pantelleria’s Zibibbo — its citrusy sweetness perfectly balances the richness of ricotta and chocolate.
Alternatively, a passito from Mount Etna, with its soft and enveloping notes, will highlight both the pastry and the icing beautifully.
If you prefer a pairing outside Sicily, a refined Moscato d’Asti from Piedmont complements the creamy sweetness of this specialty wonderfully.
I hope you give these charming cassatine di Collesano a go – they’re truly a little slice of Sicilian sunshine that’s both comforting and sophisticated. Perfect for sharing with loved ones over a cup of tea or as a treat to lift an ordinary day. Do pop a batch in the fridge and enjoy the magic as the flavours come together. Trust me, once you try them, you’ll want to keep coming back to this wonderful taste of the Madonie!
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