The zuccotto cassata is a no-bake dessert with great visual impact, easy and quick to prepare.
Very theatrical and above all delicious. 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.
If you try it, let me know!
Adry
For this recipe you can use slices of sponge cake (pan di Spagna), pandoro, colomba or pasta biscotto
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 servings
- 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
ZUCCOTTO CASSATA INGREDIENTS
- 1 sponge cake (pan di Spagna)
- 2 1/2 cups sheep's milk ricotta (well drained)
- 1 1/8 cups granulated sugar
- 1/2 cup dark chocolate chips
- 2 oz candied fruit
- 1/2 cup whipping cream (for the final decoration)
- 1 cup water
- 7/8 cup granulated sugar
- 1 zest of 1 orange
Tools
- 1 Mold
ZUCCOTTO CASSATA PREPARATION
Prepare the syrup: put the water, sugar and orange zest in a stainless-steel pot. Place over low heat and bring to a boil for 1 minute. Remove from the heat. Allow the syrup to cool completely after straining it.
Drain the ricotta thoroughly by squeezing it in a clean cloth, or better yet, let it drain in the refrigerator for a day.
Put the dry ricotta in a bowl, sift it once or twice with a sieve and then add the sugar until you obtain a creamy mixture.
Add the chocolate chips and the diced candied fruit. Set aside.Chill in the fridge until ready to use.
Line a zuccotto mold (about 7-8 in diameter) with plastic wrap for food and then line it with pasta biscotto, pandoro, colomba or slices of sponge cake.Brush with the orange syrup and make a first layer with the filling (about 1¼ in / 3 cm).
Add another layer of sponge cake, also soaked, and then more 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 turn the zuccotto upside down 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.
