Cassatine with Almond Paste 



The cassatine are another by-product of the Virgin’s breasts pastries: they are miniature cassate Siciliane and…. with the help of a fertile fantasy they resemble a women breast: and in fact they are topped with a cherry to resemble a woman’s nipple. 

The cassatine baked in pastry shops are made with a round piece of sponge cake, stuffed with ricotta cream and surrounded by green almond paste (pasta reale), coated with lemon icing and each garnished with a candied citron and cherry . 

Because to shape the cassatine are needed special moulds, Once you have all the ingredients ready, it should be easy to make the cassatine. 





Serves  6     



· 6 slices of sponge 4”X 4”, ½ inch thick 

·  1/2 portion of Ricotta Cream 

· 2 ½ oz. Marzipan (almond paste) tinted green   

· 2 tablespoon of powdered sugar (for glace and dusting  

· Juice of 1 lemon  

· Few slices of candied citron 

· 2 candied or maraschino cherries for garnish  

Equipment needed: 

2 Round molds 1¼ inch high and 4 inches wide, narrowing to the bottom to 3 ½ inches. 

Or use tart tins or molds cut out from plastic glasses or containers. 




The Cassatine in the Mold  


The Marzipan  

Dust working counter with powdered sugar, rollout the marzipan and mix in a few drops of water some green food coloring and blend into the marzipan a little at a time, until it is a homogeneous pale green color. Wrap it in plastic film and storage in the refrigerator; do it a day ahead. 


The Ricotta Cream
In a bowl, mix ricotta and 1 tablespoon sugar until it is silky-smooth. Blend in vanilla and orange zest.  


The Cassatine  

Prepare the molds by lining it with a film of plastic wrap, extending it a few inches over the side.  

Lay down the sponge in the cutting board and with a sharp, serrated knife cut into one inch wide slices 

Dust working counter with powdered sugar, rollout the marzipan ¼ inch thick and cut into strips to cover the sides of the molds. 

Cover bottom with sliced sponge and spoon into each mold 1tablespoon of ricotta cream, sprinkle with some chocolate shavings (or chips), half of the citron and add a pinch of cinnamon.  

Add any additional cream; however leave enough room to finish with a layer of sponge.  

Store overnight in the refrigerator to allow the ricotta cream and the pan di Spagna to join together their taste and for the cassatine to get firm. 


The Lemon Glace  

Place 1 tablespoon of powdered sugar in a small bowl, mix in a few drops of lemon juice, whisk and add juice until flowing and smooth. 


To Finish  

Place a small dish or a cardboard on top of each mold and turn the cassatine upside down, carefully removing the mold and the plastic wrap. 



Spread on each cassatina a thin layer of glace and with the help of a spatula cover the top completely. 

Garnish with a red candied cherry and candied citron.