No-Bake Cassata Siciliana
Creamy ricotta and candied fruit layered with sponge cake soaked in rum and citrus syrup—a Sicilian classic reimagined as an icebox dessert you assemble in one bowl, no oven required.
- Total time
- 15 min
- Servings
- 4
- Calories
- 420
- Protein
- 14g
Ingredients
- 1 lb ricotta cheese, whole milk
- ½ cup powdered sugar
- ½ cup candied orange and citron peel, chopped
- 3 oz dark chocolate, coarsely chopped
- 8 oz sponge cake or ladyfingers, cut into 1-inch pieces
- ¼ cup rum or orange juice
Instructions
- 1
Whisk ricotta and powdered sugar until smooth and thick, about 2 minutes.
- 2
Fold candied peel and chocolate into ricotta until just combined.
- 3
Toss cake pieces with rum until they absorb the liquid without falling apart.
- 4
Layer half the ricotta mixture into a serving bowl, then layer half the soaked cake on top.
- 5
Repeat with remaining ricotta and cake, finishing with a ricotta layer on top.
- 6
Chill at least 30 minutes or up to 4 hours before serving.
Tools you’ll need
- mixing bowl
- whisk
- knife
- serving bowl
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