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italiandessert· 8 servings

≈649 kkal · P 24.7g · L 39.1g · KH 63.8g (per recipe, TKPI estimate)

Cassata Siciliana

Cassata Siciliana
Photo: Wikimedia Commons contributor, CC BY-SA 3.0 · wikimedia-commons

Ingredients

  • 2 cups ricotta cheese
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 1 cup maraschino cherries, drained and chopped
  • 1 cup candied pistachios, chopped
  • 1 1/2 cups ladyfingers (savoiardi)
  • 1 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 1/2 tsp almond extract
  • 1/2 cup sweet marsala wine
  • 1/2 cup chocolate shavings
  • 1/2 cup pistachio nuts, chopped

Instructions

  1. 11. Preheat oven to 350°F (180°C). Grease and flour a 9x13-inch baking dish.
  2. 22. In a bowl, beat ricotta, sugar, eggs, and vanilla until smooth. Fold in heavy cream.
  3. 33. In a separate bowl, mix mascarpone, powdered sugar, and almond extract until smooth.
  4. 44. Layer half of the ladyfingers in the baking dish, drizzle with marsala wine, then spread half of the ricotta mixture. Repeat with remaining ladyfingers, wine, and ricotta.
  5. 55. Spread the mascarpone mixture evenly over the ricotta layer. Top with chopped cherries and pistachios.
  6. 66. Bake for 35-40 minutes, or until edges are golden. Let cool completely.
  7. 77. Just before serving, sprinkle chocolate shavings and chopped pistachios on top.
  8. 88. Cut into squares and serve.

Source: llm-generated