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Prep 15 mins
Cook 0 mins
I found this easy cassata recipe online, and it looks too good to resist! Here is what Leslie Sarna has to say about her recipe: So, I'm going to let you have a little slice of the secret family recipes! This is my Aunt Carol's recipe for Sicilian Cassata. It's served at every Christmas. If you love cannoli's then you are going to love this recipe! I wish I had a magic wand to erase calories so I could eat this everyday! Now this recipe is not the most traditional, but I think it's the best. Most of the time there is candied fruit inside and it's covered with marzipan, but who needs that stuff? We stick to the liquor, cannoli cream and cake!
- 1 lb poundcake (homemade or store bought is ok for this)
- 1⁄4 cup white Creme de Cacao
- 1⁄4 cup cointraeu orange liqueur
- 2 lbs whole milk ricotta cheese (homemade recipe if you like)
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 -2 teaspoon cinnamon
- 1⁄2 cup almonds, toasted and chopped
- 1 cup semi-sweet chocolate chips (1/2 bag, I prefer mini, but you can use regular too)
- In a small bowl, combine the crème de cacao and cointreau and set aside.
- In a large bowl, beat the ricotta cheese and sugar until smooth. Reserve 1/2 cup or more for frosting. In the large bowl, add in the vanilla and cinnamon and blend well. Fold in the nuts and chocolate chips.
- Place slices of cake in a serving dish (approximately 8 x 8) to cover the bottom. Sprinkle with the liquor and smooth on some ricotta mixture.
- Continue to layer until the dish is full.
- Top with the reserved frosting and you can garnish with some additional toasted almonds.
- Cover and chill in the refrigerator at least overnight.