Reggio Emilia Cassatella Spoon Dessert without Cooking today on the blog, a homemade dessert with simple ingredients that is part of those traditional recipes that if not passed down by the grandmothers of the house get lost while they are so good!
Who among us doesn’t have a notebook written thickly with that handwriting that makes our hearts flutter and reminds us of those aromas, those smiles linked to home affections?
This is exactly what Sandra Gosetti della Salda did in this tome of recipes (1206 pages) from which I took this preparation, collecting those ancient homemade preparations that otherwise would have been lost and forgotten forever….
In this book, always updated with new editions and new recipes published for the first time in 1967, you will find about 2170 recipes divided by region and for me it is the most complete book of Italian regional recipes ever!
Here we have not only the great classic dishes but also these delicious gems that truly speak of the culinary tradition of our nation passed down from grandmothers and mothers…
If you also love old recipes I suggest you:
TAGLIATELLE CAKE
ROMAGNOLO CASADELLO OR LATTERUOLO
BOLOGNESE STICKS
REGGIO EMILIA CASSATELLA SPOON DESSERT WITHOUT COOKING
The kitchen of ASI
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: About 15 slices
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz butter
- 7 oz pavesini
- 5.3 oz sugar
- 5.3 oz dark chocolate
- 3.5 oz amaretti
- 3.5 oz plain biscuits (simple Oswego)
- 3 medium eggs
- q.b. Alchermes liqueur
- q.b. Sassolino liqueur (I didn't use it)
Preparation
• For this delicious spoon dessert Reggio Emilia Cassatella without cooking first we chop the dark chocolate, the plain biscuits, and the amaretti.
• Pour the liqueurs over the chopped mixture without overdoing it, remember, also because we then have the Pavesini coating that will be dipped in the liqueur…
• In a separate bowl, beat the 3 egg yolks with the sugar and when the mixture is soft, add the softened butter in small pieces.
• Now whisk the egg whites into stiff peaks using a hand whisk or electric beaters.
• To the butter and sugar mixture add the chopped mixture (chocolate, plain biscuits, and amaretti) and then the whisked egg whites.
• For the Reggio Emilia Cassatella Spoon Dessert without Cooking we then have to line a mold with the Pavesini (or ladyfingers) soaked in the liqueur mixture (as written in the ingredients, I only used the Alchermes).
• Then fill the mold (I used a loaf pan about 10.6 x 3.9 inches) with the creamy mixture just made.
• Put the Reggio Emilia Cassatella traditional dessert without cooking in the freezer for at least 2 hours.
• When the time is right, turn the traditional regional dessert Reggio Emilia Cassatella without cooking with butter chocolate biscuits and amaretti onto the serving tray and serve it on the table.
Deliciousssssssss….
Enjoy your meal!
Annalisa
Source: Italian Regional Recipes by Anna Gosetti della Salda Ed. Solares € 49
