Total Time: 1 day 35 min
Prep Time: 25 min
Cook Time: 10 min
Rest Time: 1 day
Cassata alla Siciliano is so delish! If you have already made my Savorardi cookies, grab some from out of the freezer to defrost. Make the day before for best results.
- 2 lbs. Frigo ricotta
- 1 tsp. McCormick pure vanilla extract
- ½ cup nestle toll house mini chocolate chips
- 1 cup C&H pure can granulated white sugar
- ¼ cup crème de cocoa – white
- 3 pkgs. Savorardi cookies – see recipe
Combine ricotta, sugar, vanilla and creme de cocoa. Beat for 10 minutes at medium speed. Stir in chocolate bits. Line a spring form pan with ladyfingers, bottom and sides. Pour remaining filling, followed by ladyfingers. Refrigerate. Remove from pan just before serving.
More about Cassata alla siciliano
In Palermo, Sicily, Italy, Cassata or Cassata siciliana is a traditional sweet. Cassata is a round sponge cake that is moistened with fruit juice or liqueur. It is then layered with ricotta cheese, candied peel, and a chocolate or vanilla filling that is also used in cannoli’s. The cake is then covered with a layer of marzipan, pink and green pastel colored icing, and decorative designs. On top of the icing, they use candied fruit of cherries and citrus fruit found in Sicily.