PANDORO STAR SICILIAN CASSATA, easy and quick holiday dessert, idea for Christmas to make in a short time, simple and tasty, also great for New Year’s Eve, filled with ricotta and cream with candied fruit and chocolate.
Delicious Pandoro Star Sicilian Cassata, a perfect idea for Christmas lunch or New Year’s Eve, prepared in a short time with simple ingredients, it remains soft and creamy.
The recipe for Pandoro Star Sicilian Cassata is very simple, a base of pandoro cut and filled with a cream of ricotta and cream, great to serve during the holidays.
Join me in the kitchen today for the Pandoro Star Sicilian Cassata.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 40 Minutes
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- to taste pandoro
- 9 oz ricotta
- 2/3 cup heavy cream
- 1/2 cup sugar
- 1 oz candied fruit
- 3/4 oz chocolate
- to taste candied cherries
- 1 oz chocolate chips
Steps
Drain the ricotta well, add the sugar, candied fruit, and chocolate chips, and mix well.
Whip the cream then combine with the ricotta and the rest of the ingredients.
Cut the base of a pandoro to about 2 inches high, hollow it out and fill it with the cream, decorate with candied cherries and chopped chocolate.
Refrigerate for 40 minutes or until ready to serve, then dust with powdered sugar.
IDEA BY ARTE IN CUCINA
Bon appétit
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Also great with panettone or you can make a cake with a pandoro base, the filling, and a covering always with pandoro, also excellent in the form of a zuccotto, you can enrich it with pistachio grains or cover with melted chocolate or chocolate layers like a millefeuille cake.
