Ingredients with Measurements:
- 1 pound white chocolate, chopped
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup rum
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 1/4 cup maraschino cherries, chopped
- 1/4 cup candied orange peel, chopped
- 1/4 cup candied lemon peel, chopped
- 1/4 cup slivered almonds
- 1/4 cup pistachios, chopped
- 1/4 cup candied ginger, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 1 pound sponge cake
Special Equipment Needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Candy thermometer
Step-by-Step Instructions:
1. Line the bottom and sides of a 9-inch springform pan with parchment paper.
2. Melt the white chocolate in a double boiler over low heat, stirring constantly until smooth.
3. In a separate saucepan, combine the heavy cream, sugar, and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
4. Remove from heat and stir in the rum, orange juice, and lemon juice.
5. Pour the cream mixture into the melted white chocolate and stir until well combined.
6. Add the chopped cherries, candied orange peel, candied lemon peel, slivered almonds, pistachios, and candied ginger to the white chocolate mixture. Stir until evenly distributed.
7. In a separate bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, almond extract, orange zest, and lemon zest. Beat with an electric mixer until smooth.
8. Cut the sponge cake into thin slices and line the bottom and sides of the prepared pan with the cake slices, trimming as necessary to fit.
9. Pour half of the white chocolate mixture over the cake layer.
10. Spread the ricotta mixture over the white chocolate layer.
11. Pour the remaining white chocolate mixture over the ricotta layer.
12. Cover the top of the pan with more cake slices, trimming as necessary to fit.
13. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.
14. To serve, remove the sides of the springform pan and peel off the parchment paper. Slice and serve.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Temperature:
Cooking temperature: Medium heat
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 520
Fat per serving: 32g
Carbohydrates per serving: 51g
Protein per serving: 8g
Substitutions for ingredients:
- Instead of white chocolate, you can use dark chocolate or milk chocolate.
- Instead of rum, you can use brandy or orange liqueur.
- Instead of maraschino cherries, you can use dried cranberries or raisins.
- Instead of candied orange peel and candied lemon peel, you can use candied ginger or candied pineapple.
- Instead of slivered almonds, you can use chopped hazelnuts or pecans.
- Instead of pistachios, you can use chopped walnuts or cashews.
- Instead of ricotta cheese, you can use cream cheese or cottage cheese.
- Instead of mascarpone cheese, you can use whipped cream or sour cream.
Variations:
- Instead of sponge cake, you can use ladyfingers or pound cake.
- Instead of orange juice and lemon juice, you can use lime juice or grapefruit juice.
- Instead of ricotta cheese and mascarpone cheese, you can use cream cheese and whipped cream.
- Instead of almonds, pistachios, and candied ginger, you can use dried fruit and nuts of your choice.
Tips and Tricks:
- Make sure to line the pan with parchment paper to make it easier to remove the cassata from the pan.
- Use a candy thermometer to make sure the cream mixture reaches the correct temperature.
- Be sure to chill the cassata for at least 4 hours to allow it to set properly.
- Garnish with fresh fruit or whipped cream before serving.
Storage Instructions:
Store leftover cassata in the refrigerator for up to 3 days.
Reheating Instructions:
Cassata is best served chilled, but if you prefer it warm, you can heat it in the microwave for a few seconds.
Presentation Ideas:
Serve the cassata on a platter with fresh fruit and whipped cream.
Garnishes:
Fresh fruit, whipped cream, and chopped nuts.
Pairings:
Serve with a glass of sweet dessert wine, such as Moscato or Port.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the white chocolate mixture is too thick, you can thin it out with a little heavy cream.
- If the cassata is too soft, you can freeze it for a few hours to firm it up.
Food Safety Advice:
Make sure to use pasteurized eggs and wash your hands and utensils thoroughly before preparing the recipe.
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, creamy, and nutty.
Serving Suggestions:
Serve the cassata as a dessert after a meal or as a sweet treat for a special occasion.
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Region: Italian