CASSATA WITH PANDORO or PANETTONE, easy dessert to prepare, great for Christmas, holiday recipe, simple and quick cake, no-bake with marzipan, ricotta, and candied fruits.
The cassata with pandoro is delicious, a perfect dessert for Christmas, can be prepared in advance and is truly delightful, nice to look at, good to eat, a perfect dessert.
The recipe for the cassata with pandoro or panettone is very simple, nothing is baked and by using pre-colored marzipan you will really take little time besides rest time, of course.
A truly delicious cake, also nice to look at, arrange the marzipan in the pan, then the slices of pandoro or panettone if you prefer and fill with a cream of ricotta, sugar, and candied fruits.
For a good cassata cake, you need to use good sheep ricotta, it’s essential for the perfect success of the dessert.
A few days ago, I found a recipe notebook from my mother which included the cassata my father used to make, with sponge cake or panettone, pandoro and I thought of making it again.
Join me in the kitchen today for the cassata cake with pandoro or panettone!
Meat recipes for New Year’s Eve easy menu
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients
- 5.3 oz pandoro
- 7.1 oz sheep ricotta
- 2.1 tbsps powdered sugar
- 2.1 tbsps candied fruits
- 3.5 oz marzipan (green)
- 1 egg white
- 4 oz sugar
- 5.6 oz blanched almonds
- 5.6 oz sugar
- 1 egg white
- 0.07 oz food coloring (green)
Preparation
For the recipe, I used already prepared marzipan, of course, you can make it at home, it’s very simple.
Grind the almonds with the sugar, add the egg white and a drop of green food coloring, mix well then add another drop and knead again.
Roll out the marzipan on the surface and cut it into pieces to fit inside the mold, mine is about 8 inches, a pastiera mold lined with plastic wrap.
Then arrange the marzipan, make a base of pandoro, and put the mold in the freezer.
Mix the ricotta with the sugar, add the candied fruits and if you prefer, chocolate chips.
It would be better to prepare the filling the day before or at least let the ricotta drain overnight and then prepare the cream.
Take the mold from the freezer, fill with the ricotta, and close with more pieces of pandoro.
Put the mold in the fridge for an hour, then prepare the sugar glaze, pour the sugar and the egg white into a mixer and blend at maximum speed.
Take the mold from the fridge and flip it onto a serving plate, cover with the sugar glaze, and decorate with candied fruits.
Keep in the fridge until ready to serve.
Bon appétit
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Cassata with pandoro or panettone
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