Cassatine with Almond Paste  

&
Trifle Cassatine di Ricotta 

  

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 garnished with a candied cherry. 

Because to shape the cassatine are needed special moulds, a homemade version in a stemmed glass, like a trifle, can simplify and make easier this task, without sacrificing the aroma and taste for you and your family to enjoy.
Once you have all the ingredients ready, it should be easy to make the cassatine either homemade or bakery style. 

 

  

  

SERVES 2 

 

INGREDIENTS  

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

· 5 tablespoons of ricotta 

· 2 tablespoon of sugar (separated) 

· 1 tablespoon of bitter-sweet chocolate shavings or chips 

·    zest of 1 orange 

· ½ drop of vanilla extract 

· 1 tablespoon of diced citron or candied fruits 

· 2 pinches of Cinnamon 

· 2 candied or maraschino cherries for garnish 

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

· 3 tablespoons of Marsala or your preferred liquor (optional) 

· 2 tablespoon of powdered sugar (for glace and dusting 

· Juice of 1 lemon 

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. 

 

Making the trifle, sponge cake can be substituted with 10 lady finger cookies and 2 stemmed glasses are necessary for this preparation. 

 

PREPARATION  

 

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. 

 

*****

 

Trifle - Cassatine di Ricotta 

 

Cassatina in a Glasss 

 

   The Syrup
In a glass, combine the 1 tablespoon of sugar with 3 tablespoons of water. Add the
Marsala or liquor and some orange zest.  Set on the side. 

  

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

 

The Cassatine Trifle 

  

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

Line the bottom of each glass with slices of sponge to cover it. 

Lightly brush or drizzle the syrup on the sponge and spread 1 tablespoon of ricotta cream over it; sprinkle on top some citron, a pinch of cinnamon and some chocolate shavings or chips.  

If using lady finger: pour the liquor-syrup in a shallow dish, soak briefly 4 lady finger cookies and place 2 into each glass and follow above directions. 

Repeat as above with a layer of sponge, syrup, or the soaked lady fingers, add the remaining ricotta cream, citron a pinch of cinnamon, and the chocolate shavings.  

Crumble the lady fingers or the remaining sponge cake and sprinkle on top. 

Cover the top with a thin layer of glace and garnish in the centerwith a red candied cherry.