Ingredients with Measurements:
- 1 pound strawberries, hulled and sliced
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1/4 cup water
- 1/2 cup heavy cream
- 1/2 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- 1/4 cup sliced almonds
- 1/4 cup chopped pistachios
- 1/4 cup candied lemon peel
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Food processor
Step-by-step instructions:
1. Line the bottom of the springform pan with parchment paper.
2. In a saucepan, combine the strawberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the strawberries are soft and the mixture has thickened, about 15-20 minutes. Set aside to cool.
3. In a mixing bowl, beat the heavy cream until stiff peaks form. In another mixing bowl, beat the ricotta cheese, powdered sugar, vanilla extract, and lemon zest until smooth.
4. Fold the whipped cream into the ricotta mixture until well combined.
5. Spread half of the strawberry mixture over the bottom of the prepared pan. Top with half of the ricotta mixture. Repeat with the remaining strawberry and ricotta mixtures.
6. Cover the pan with plastic wrap and freeze for at least 4 hours or overnight.
7. Preheat the oven to 350°F. Spread the sliced almonds and chopped pistachios on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden. Set aside to cool.
8. Remove the cassata from the freezer and run a knife around the edges of the pan to loosen it. Remove the sides of the pan and transfer the cassata to a serving plate.
9. Top the cassata with the toasted nuts and candied lemon peel.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Freezing time: 4 hours or overnight
Toasting time: 5-7 minutes
Temperature:
Cooking temperature: Medium heat for the strawberry mixture
Oven temperature: 350°F for toasting the nuts
Serving size:
8 servings
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 6g
Cholesterol: 35mg
Sodium: 35mg
Total carbohydrates: 27g
Dietary fiber: 2g
Sugars: 23g
Protein: 4g
Substitutions for ingredients:
- Strawberries: raspberries, blackberries, blueberries
- Heavy cream: whipped topping, coconut cream
- Ricotta cheese: mascarpone cheese, cream cheese
- Sliced almonds: chopped walnuts, pecans, hazelnuts
- Chopped pistachios: chopped cashews, macadamia nuts, peanuts
- Candied lemon peel: candied orange peel, crystallized ginger
Variations:
- Chocolate Cassata: Replace the strawberries with melted chocolate and add cocoa powder to the ricotta mixture.
- Mixed Berry Cassata: Use a combination of strawberries, raspberries, and blueberries in the recipe.
- Lemon-Blueberry Cassata: Replace the strawberries with blueberries and add lemon zest to the ricotta mixture.
Tips and tricks:
- Make sure to line the bottom of the springform pan with parchment paper to prevent sticking.
- Use a food processor to make the candied lemon peel.
- To make the nuts extra crunchy, toss them with a little bit of sugar before toasting.
- Serve the cassata with a dollop of whipped cream and fresh berries.
Storage instructions:
Store the cassata in the freezer, covered with plastic wrap, for up to 1 week.
Reheating instructions:
Let the cassata sit at room temperature for 10-15 minutes before serving.
Presentation ideas:
- Top the cassata with fresh berries and a dusting of powdered sugar.
- Serve the cassata with a drizzle of chocolate sauce or caramel sauce.
- Garnish the plate with fresh mint leaves.
Garnishes:
- Fresh berries
- Whipped cream
- Mint leaves
- Chocolate sauce
- Caramel sauce
Pairings:
- Sparkling wine
- Lemonade
- Iced tea
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Grilled vegetables
Troubleshooting advice:
- If the cassata is too soft, freeze it for an additional hour or two.
- If the nuts are burning in the oven, reduce the temperature or shorten the toasting time.
Food safety advice:
- Make sure to use fresh ingredients and wash the strawberries before slicing.
- Store the cassata in the freezer to prevent bacterial growth.
Food history:
Cassata is a traditional Italian dessert that originated in Sicily. It is typically made with sponge cake, ricotta cheese, and candied fruit.
Flavor profiles:
Sweet, tangy, creamy, nutty
Serving suggestions:
Serve the Strawberry-Lemon Cassata as a refreshing dessert after a summer meal.
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Region: Italian