Pasquale's Favorite Summer Dessert

In the summer, I enjoy desserts such as 'Cassata Siciliana' accompanied by a very cold 'Crema di Limoncello.' I do not have a natural disposition for cooking but I love expending my palate and indulge in a variety of foods. Fortunately, I am blessed with a fast metabolism and get out there to burn calories as often as as I can. Following are some simple instructions

Cassata siciliana

From our collection of regional Italian cuisine, a typical dessert from Sicily, rich in flavor and history. A step by step recipe to learn how to prepare this masterpiece of Italian culinary tradition. Typical dessert preferably consumed in the cold seasons. This is not only because it allows for careful preparation, but also because the dessert is particularly energy-giving. A recipe from the classic cuisine.

• Cassata siciliana

• Time

  45 minutes

• Difficulty

• Course

  Desserts and Fruits

• Italian Region

  Sicilia

INGREDIENTS

• 5 oz marzipan
• 1 lb ricotta cheese
• 7 oz powdered sugar
• 3 ½ oz candied fruit
• 3 oz chocolate drops
• 5 oz sponge cake
• ⅛ oz vanilla
• 1 ¾ oz Rum

For icing

• 5 oz sugar
• 3 ½ oz candied fruit
• 1 egg white

PREPARATION

45 minutes preparation

Step 1

Roll out the marzipan with a rolling pin to a thickness of 4mm.

Step 2

Dust the cake pan with powdered sugar and line with the marzipan taking care that it adheres perfectly, and trim the edges with a knife.

Step 3

Using a brush, spread melted and tempered plain chocolate over the marzipan.

Step 4

Line the cake pan with the sponge cake.

Step 5

Put all the ingredients for the filling into a bowl and mix together.

Step 6

Lay the filling into the mould and spread it out.

Step 7

Finish off by covering with the remaining sponge cake.

Step 8

To prepare the glaze whisk the sugar and the egg white a at room temperature.
Glaze everything, after placing the dessert on a grating, pouring the glaze uniformly over the entire surface. Add the candied fruit on top as decoration.

CHEF'S TIPS

Use powdered sugar to roll out the marzipan, to avoid it sticking to the work-surface and the rolling-pin. It is preferable to leave the dessert to rest in the fridge for 1 hour before finishing it off. The icing must not be overheated otherwise the glazing will become opaque and too thin. The suggested temperature is around 35°C.