Cassatella di Sant'Agata

Small domed cakes covered in white icing with a cherry on top.

Egg. Not vegetarian — contains ricotta whose rennet the source does not name.

Ingredients

• 300 g sponge cake, crumbled
• 400 g sheep's ricotta, drained 24 hours
• 120 g icing sugar
• 60 g dark chocolate, chopped
• 300 g marzipan
• 250 g icing sugar, for the glaze
• 3 tablespoons water, for the glaze
• 12 glacé cherries

Method

1. Beat the ricotta with the 120 g of icing sugar and fold the chocolate through.
2. Roll the marzipan thin and cut 10 cm discs. Press one into each hole of a greased muffin tin or into small bowls.
3. Put a spoon of ricotta in each, then a layer of crumbled sponge, and fold the marzipan over to close the bottom.
4. Chill 4 hours, then turn each one out so the smooth domed side is uppermost.
5. THESE ARE SMALL AND DOMED, where a cassata is large and sloped: one per person, iced white rather than left green, and finished with a single cherry. Same ingredients, different object.
6. Mix the glaze thick enough to cling and coat each dome completely, letting it set before moving them.
7. Put a cherry on each while the glaze is still soft.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes