Harshita Sinha
Fill in some text
Fill in some text
1 cup sponge cake, 1 cup sweetened ricotta cheese, 1 cup candied fruit, 1 cup confectioners' sugar, 2 tbsp unsalted butter, 2 cups whole milk, 1 tsp vanilla extract.
Fill in some text
Cut the sponge cake into thin slices and set aside.
Fill in some text
Mix the ricotta cheese, confectioners' sugar, and vanilla extract in a bowl until smooth.
Fill in some text
Dip each sponge cake slice into the milk mixture, then layer with sweetened ricotta cheese and candied fruit.
Fill in some text
Cover the top of the cassata with marzipan, if desired.
Fill in some text
Refrigerate the cassata for at least 3 hours before serving.