Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Siracusan Cassata – A Refined Ricotta and Chocolate Layered Dessert
Discover Siracusan cassata: a refined Sicilian dessert of ricotta, chocolate and soft sponge, layered into a beautifully harmonious celebration of flavour.
🛒 Ingredients
- ✓ 6 eggs
- ✓ 150 g caster sugar
- ✓ 150 g plain flour
- ✓ Zest of half an unwaxed lemon
- ✓ A pinch of salt
- ✓ 450 ml milk
- ✓ 50 g caster sugar
- ✓ 25 g cornflour (maizena)
- ✓ 50 g unsweetened cocoa powder
- ✓ 800 g sheep's ricotta
- ✓ 200 g caster sugar
- ✓ 1 glass water
- ✓ 2 tablespoons sugar
- ✓ 1 tablespoon lemon liqueur (rosolio)
- ✓ Almond and pistachio crumbs
- ✓ 100 g candied fruit
- ✓ 50 g chocolate chips
📊 Nutritional Information
The Siracusan cassata is perhaps the most elegant expression of Sicily’s iconic ricotta desserts. Unlike the more flamboyant Palermo-style cassata, this refined variation does away with marzipan and glossy icing, allowing the true stars to shine: silky ricotta, soft sponge and a gently rich chocolate cream.
Born from the pastry traditions of Syracuse - and deeply connected to the famous Avola almond - this dessert is layered, delicate and beautifully balanced. Each slice reveals a harmony of textures: moist sponge soaked with aromatic syrup, a cloud-like ricotta filling, and a smooth ribbon of cocoa cream. It’s a dessert that feels celebratory yet wonderfully comforting, perfect for any moment of the year.
👨🍳 Preparation
- 1
Prepare the sponge: whisk the eggs with sugar, salt and lemon zest until pale and fluffy.
- 2
Sift in the flour and fold gently. Pour into a buttered 26 cm tin.
- 3
Bake at 190°C for 35 minutes, leave to cool, then slice into 1 cm layers.
- 4
Make the chocolate cream: whisk together milk, sugar, cocoa and cornflour in a saucepan. Cook for about 10 minutes, stirring, until thickened. Cool completely.
- 5
For the ricotta cream: sieve the ricotta and beat with the sugar until smooth.
- 6
Prepare a simple syrup by simmering water, sugar and lemon liqueur for a few minutes.
- 7
Assemble the cassata by alternating layers of syrup-soaked sponge, ricotta cream and chocolate cream.
- 8
Cover with cling film and chill overnight.
- 9
The next day, turn the cassata out onto a serving tray and coat the top with the remaining ricotta cream.
- 10
Decorate with almond and pistachio crumbs around the sides and candied fruit on top. Chill for 30 minutes before serving.
💡 Tips and Variations
Replace the lemon liqueur with any citrus-scented sweet liqueur. For a lighter version, use cow’s ricotta or reduce the sugar in the chocolate cream.
📦 Storage
- • Keep the cassata in the fridge for 2–3 days, covered with cling film.
- • The sponge alone will stay soft for 3–4 days at room temperature.
- • Avoid freezing the assembled cassata; however, the sponge can be frozen for up to 2 months when tightly wrapped.
🍷 Pairing
Serve your Siracusan cassata with a glass of Moscato Passito di Pantelleria Liquoroso Extra, whose amber sweetness perfectly complements the ricotta and cocoa.
The Siracusan cassata captures the most elegant spirit of Sicilian pastry-making. Crafting it is a small act of devotion to the island’s flavours - transforming simple ingredients into a layered celebration of texture, aroma and history. Every slice is a journey into the heart of Mediterranean tradition.
Rate this recipe
Click or tap the stars to rate
Potrebbero interessarti anche:
-
Sicilian Ricotta Tart with a Creamy Heart DessertsA beautifully fragrant ricotta tart with a buttery shortcrust base, flecked with chocolate and finished with a glossy layer of jam - a timeless Sicilian treat.
-
Chocolate Arancine - a Sicilian Sweet with a Heart of Gold DessertsDiscover these irresistible chocolate arancine: crisp, golden Sicilian rice balls with a molten dark-chocolate centre - perfect for winter feasts, festive treats, or whenever you fancy a taste of Palermo’s sweetest surprise.
-
Montevago Flaky Cassatelle: A Sweet Slice of Sicilian Tradition DessertsDiscover the flaky cassatelle of Montevago - delicate pastries with a crisp, golden shell and a velvety ricotta filling, rooted in the heart of Sicilian tradition.
-
Pantelleria Sweet ‘Kisses’: Crisp Ricotta-Filled Rosettes from the Black Pearl of the Mediterranean DessertsDiscover Pantelleria’s iconic ‘sweet kisses’ - crisp, lacy rosettes filled with lemon-scented ricotta, a dreamy Sicilian dessert born on the island known as the Black Pearl of the Mediterranean.
-
Sicilian Almond Ricotta Shells (Ciarduna): A Sweet Crunch with a Heart of Cream DessertsDiscover ciarduna - delicate Sicilian pastry shells rolled in toasted almonds and filled with silky sweet ricotta.