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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Traditional Sicilian cassata decorated with candied fruit

Sicilian Cassata: The Island’s Most Iconic Dessert

A dazzling celebration of ricotta, candied fruit and sponge cake - the timeless Sicilian cassata, full of colour, history and irresistible sweetness.

Author: Sebastiano Caruso • Published on: January 30, 2013
Categories: Desserts
Tags: Agrigento chocolate dark chocolate candied fruit lemons Palermo sponge cake ricotta Trapani eggs sugar
⏱️
Prep Time
about 2 hours 30 minutes
🔥
Cook Time
about 30 minutes
👥
Serve
Serves 6
📊
Difficulty
Medium
💰 Moderate
🗓️ All year round
⭐ 4.9/5

🛒 Ingredients

  • ✓ 500 g sponge cake
  • ✓ 400 g sheep’s milk ricotta
  • ✓ 200 g icing sugar
  • ✓ 250 g candied fruit
  • ✓ 10 g dark chocolate
  • ✓ Green food colouring
  • ✓ 2 egg whites
  • ✓ 1 lemon
  • ✓ 200 g caster sugar

📊 Nutritional Information

Calories
350 kcal
Protein
7 g
Fat
15 g
Carbohydrates
45 g
Fiber
1 g
Sugars
30 g
Sodium
100 mg

Few desserts capture the festive heart of Sicily the way the cassata does. With roots stretching back to the island’s Arab past, this vibrant creation has become a symbol of Easter celebrations - but truly, it deserves to be enjoyed all year round.

A glorious mosaic of flavours and colours, the cassata brings together sweet ricotta, soft sponge cake, jewel-like candied fruit and a hint of dark chocolate, all wrapped in a glossy green glaze. It’s as much an artistic expression as it is a dessert.

Preparing a cassata is an act of love: a patient layering of textures that results in something joyous, nostalgic and utterly Sicilian.

👨‍🍳 Preparation

  1. 1

    Pass the ricotta through a sieve into a mixing bowl.

  2. 2

    Combine the ricotta with the icing sugar, 200 g of the candied fruit and the finely chopped chocolate.

  3. 3

    Chill the ricotta filling in the fridge.

  4. 4

    Prepare the sponge cake and allow it to cool completely.

  5. 5

    Line a high-sided cake tin with slices of sponge cake and fill with the ricotta mixture.

  6. 6

    Cover with another disc of sponge cake and refrigerate for a few hours.

  7. 7

    Make the glaze by heating caster sugar, lemon juice and egg whites.

  8. 8

    Add a little green food colouring, then pour the glaze over the cassata.

  9. 9

    Decorate with the remaining candied fruit.

💡 Tips and Variations

Add a pinch of cinnamon to the ricotta cream for a warmer, aromatic note. For a lighter result, reduce the amount of icing sugar.

📦 Storage

  • • Store in the fridge for up to 2 days.
  • • Freeze the cassata wrapped in cling film for up to a month.
  • • Defrost in the fridge and serve at room temperature.

🍷 Pairing

Enjoy with a glass of Marsala Superiore Riserva Rubino Secco, served at 8–10°C - a perfect match for the cassata’s richness and sweetness.

Thank you for following this traditional Sicilian recipe. May preparing this cassata bring you joy - and may sharing it bring even more. Buon appetito!

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