The zuccotto cassata is a no-bake dessert that makes a big impression, easy and quick to prepare.
Very showy and above all indulgent. If you love the Sicilian cassata, this is the cake for you. It’s a perfect dessert for many occasions from birthdays to a dinner with friends. Let’s see how to prepare this no-bake zuccotto.
And if you try it let me know!
Adry
For this recipe you can use slices of sponge cake, pandoro, colomba or pasta biscotto (sponge roll)
For this recipe I used the Amo Essere Veg whipping cream from this month’s Degustabox
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 511.69 (Kcal)
- Carbohydrates 84.06 (g) of which sugars 71.52 (g)
- Proteins 12.57 (g)
- Fat 16.05 (g) of which saturated 6.41 (g)of which unsaturated 4.09 (g)
- Fibers 1.17 (g)
- Sodium 102.72 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS ZUCCOTTO CASSATA
- 1 sponge cake base
- 2 1/2 cups sheep ricotta
- 1 cup + 2 tbsp sugar
- 1/2 cup dark chocolate chips
- 1/4 cup candied fruit (candied peel)
- 1/3 cup whipping cream (for the final decoration)
- 1 cup water
- 3/4 cup + 2 tbsp sugar
- 1 orange zest
Tools
- 1 Pan
PREPARATION ZUCCOTTO CASSATA
Prepare the syrup: put the water, sugar and orange zest in a stainless steel saucepan. Place over low heat and bring to a boil for 1 minute. Remove from heat. Let the syrup cool completely after straining it.
Drain the ricotta thoroughly, squeezing it in a tea towel or, better, let it drain in the refrigerator for a day.
Put the dry ricotta in a bowl, sieve it a couple of times with a fine sieve and then add the sugar to obtain a creamy mixture.
Add the chocolate chips and the candied fruit pieces. Set aside.Chill in the fridge until ready to use.
Line a zuccotto mold (about 7-8 in diameter) with plastic wrap for food use and then line with sliced sponge cake, pandoro, colomba or pasta biscotto.Brush with the orange syrup and make a first layer with the filling (about 1 1/4 in).
Add another layer of soaked sponge cake and then again the ricotta cream.
Always close with a slice of soaked sponge cake. Let the zuccotto chill in the refrigerator for at least 3 hours.
Unmold and invert the zuccotto onto a plate and cover with whipped cream and decorate with chocolate and candied fruit.
Adriana’s Tip
If you are experienced you can decorate the zuccotto with royal icing, marzipan or fondant.
