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Grana Padano

Cassata Siciliana

Watch this recipe in its video-version


Photo 1
500 gr
300 gr
Chocolate drops
100 gr
Candied fruit
150 gr
Genovese sponge
(Pan di Spagna)
500 gr
(Photo 1)

Procedure, ricotta

Sift the ricotta using a fine screen (photo 2), then add the sugar and mix well with narrow spatula until the mixture is smooth and homogenous. Add the candied fruit (photo 3), mixing constantly and finally add the chocolate drops (photo 4).

Photo 2

Photo 3

Photo 4


1,5 dl
150 gr
1,5 dl
Lemon peal

Procedure, syrup

Boil the water, the sugar and the lemon peal, then add the Maraschino. Let it cool down.

Marzipan (quantity for a 300 gr cassata)

Icing sugar
500 gr
130 gr
Confectionary sugar
800 gr
Almond flour
450 gr
Pistachio flour
(the pistachios can be replaced by almonds)
150 gr
(if desired, colour with some drops
of green or yellow natural extract)
25/30 gr

Procedure, marzipan

Mix the icing sugar and honey in the Planetary mixer, add the confectionary sugar and the almond and pistachio flours, then the water. Mix well until smooth. Set aside covered with film. Then, roll out to a thickness of 3mm (photos 5, 6 & 7).

Photo 5

Photo 6

Photo 7

Icing sugar

500 gr
1,5 dl
40 gr

Procedure, icing sugar

Pour the sugar in a pan, add the water little by little, when the sugar begins to melt add the glucose. Bring to 115° C (photo 8).Pour the content onto a silicone mat and let cool (photo 9),put the mixture into the Planetary mixer and let it aerate (photo 10), it will whiten and harden, continue until it becomes smooth and white (photo 11). Set aside in a cool place covered with film (photo 12).

Photo 8

Photo 9

Photo 10

Photo 11

Photo 12

Royal icing

Egg white
Confectionary sugar
(fine enough to apply with a decorating bag)
250/300 gr
Lemon juice
10 gr

Procedure, royal icing

Vigorously mix the egg white with the sugar, add the lemon juice (photo 13).

Photo 13

Assembling the cassata

Photo 14
Icing sugar
Royal icing
Candied fruit
(Photo 14)

Line a mould, 24 cm diameter, with film (photo 15), the film will help when removing the cassata, line it with slices of Genovese sponge between 5 and 8 mm thick (photo 16) and soak the sponge with the syrup (photo 17). Fill this with the ricotta mixture, cover with Genovese sponge (photo 18), soak with the syrup, cover with film (photo 19) and let repose at least two hours in the refrigerator.
Roll out the almond dough to a thickness of 3 mm (photo 20).


Photo 15

Photo 16

Photo 17

Photo 18

Photo 19

Photo 20

After it has reposed in the refrigerator, remove the cassata from the mould (photo 21), remove the film and cover it with the marzipan (photos 22 & 23). Place it on a rack and glaze with the icing sugar (photo 24), once melted with a little water and heated to 55° C.
Decorate with citron, orange and cherries (photo 25). Finish decorating with the royal icing (photo 26).


Photo 21

Photo 22

Photo 23

Photo 24

Photo 25

Photo 26

Yields 1 cassata, diameter 24 cm.

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC