This very sweet, creamy dessert of Sicilian origin is usually served at Easter. There are various different versions and I sometimes add a hint of orange flower water to the ricotta, which adds a delightful flavour. Creating the decorative sponge and marzipan border is a little fiddly, but it results in a stunning finish.
SERVES 8
2 freshly baked genoise sponges, 18.5cm in diameter and 4.5cm high
600g good-quality mixed glacé fruits of choice, such as mandarin, angelica, melon slices, orange peel, red and green cherries, etc.
60g dark chocolate couverture (ideally Valrhona)
100g caster sugar
600g ricotta, preferably cow’s milk ricotta
150g marzipan
A few drops of green food colouring
For the syrup
50g caster sugar
30ml cold water
To finish
Icing sugar, sifted, for dusting
Using a serrated knife, slice one of the genoise sponges horizontally into 3 discs, each 1.5cm thick. Set aside one of the discs until ready to finish the cassata. Place the base disc on a plate.
Cut 150g of the least attractive glacé fruits into dice. Finely chop the chocolate. Mix the caster sugar with the ricotta, using a spatula, then mix in the diced glacé fruit and chopped chocolate.
Using the spatula, spread half the ricotta and fruit mixture over the genoise sponge base, then place the second disc on top, pressing down on it lightly with your fingertips so that it adheres evenly. Spread the remaining ricotta and fruit mixture evenly over the top. Cover with cling film and place in the fridge until ready to add the final layer of sponge.
Meanwhile, for the syrup, dissolve the sugar in the water in a small pan over a medium heat and let bubble for a minute until thickened and syrupy. Remove from the heat and set aside to cool.
Place the marzipan on a work surface and sprinkle with the green food colouring. Work it in, using the palm of your hand, until the marzipan is a uniform, very pale green colour. Wrap in cling film and place in the fridge.
Take the second genoise sponge and, using a serrated knife, cut thin slices, about 3mm thick, from around the edge, so that they are about 2cm across the base, and slightly wider at the top (due to the sloping sides). Trim these slices into symmetrical, tall trapezium shapes (or triangles with the point cut off).
On a very clean, dry work surface, roll out the green marzipan, dusting it a little with the icing sugar to prevent it from sticking to the rolling pin. Using a large chef’s knife, cut trapezium shapes from the rolled-out marzipan, to the same dimensions as the sponge ones.
Take the cassata out of the fridge. Brush a little of the cooled syrup over the inside (sponge side) of a genoise trapezium, then stick this onto the side of the cassata. Do the same with a marzipan trapezium, placing it upside down and next to the sponge, so that it fits neatly. Continue in this way until the outside of the cassata is completely covered and evenly patterned.
Add the top disc of genoise sponge, cut side down, pressing it down lightly with your fingertips. Cover with cling film and set aside in the fridge until ready to serve.
To serve, place the cassata on a cake stand if you have one, to show it off to maximum effect. Dust the surface with just a little icing sugar, then arrange the remaining glacé fruits on top of the sponge. Your work of art is now ready to present to your guests.
You only need the outside edge of the second genoise, you can save the unused sponge for teatime, serving it with a little jam.
