Sponge Cake with Cannoli Cream
(“Cassatine di Ricotta”)
This type of dessert is the homemade version of the cassatine sold in Palermo’s pasty’s shops.
The cassatine are pastries made with a round piece of sponge cake, stuffed with ricotta cream and surrounded by green almond paste (pasta reale), coated with lemon icing and decorated with a candied cherry.
Our version is simple in the making and complex in aroma and taste.
Once you have all the ingredients ready, it should be very easy to make it.
Ingredients
- 4 slices of sponge cake, about ½ inch thick (Store bought)
- 5 tablespoons of ricotta
- 1 tablespoon and 1 teaspoon of sugar
- 1 tablespoon of chocolate chips or bitter-chocolate shavings
- zest of ½ orange
- 2 pinches of Cinnamon
- 3 tablespoons of crushed toasted pistachio nuts in a dish
- 2 candied or maraschino cherries for garnish
For the Syrup:
- 2 tablespoons of sugar
- 2 tablespoons of hot water
- 2 tablespoons of Marsala or your preferred liquor
- Some orange zest (to taste)
You will also need 2 small dishes
The Syrup
In a glass, combine the hot water and sugar. Add the Marsala and the orange zest to taste. Set on the side.
The Ricotta Cream
In a bowl, mix ricotta and sugar until it is smooth. Blend in orange zest.
The Assembly
Cut the sponge cake into a round shape using a glass or a cup.
Place a slices of the round shaped sponge cake on each place and spread 1 ½ tablespoon of ricotta cream, sprinkle with chocolate shavings (or chips) and add a pinch of cinnamon.
Cover each one with the remaining pieces pressing lightly together. With the help of a spatula spread some ricotta cream on the sides and make them smooth. Gently roll the sides into the crushed pistachio and place in the refrigerator for at least 15 minutes, until firm.
Drizzle with some syrup the top and bottom of the cassatina, place each piece in a small dish and cover the top with a thin coating of ricotta cream.
Garnish with a maraschino or candied cherry.
VariationsPistachio can be substituted with any other type of nuts, or with bitter-chocolate shavings, sprinkles or confetti (diavolini) or crumbled sponge cake or cookies. Diced candied fruits and vanilla can be added to the ricotta cream.
