Perhaps Sicily’s most famous dessert, Cassata Siciliana’s various ingredients respect the island’s eclectic past as the crossroads and melting pot of some of the world’s most important cultures. In the dish’s original form, a sponge cake filled with ricotta cream mixed with dark chocolate pieces is encased in an almond marzipan, decorated with a stripe of pistachio cream, and dotted with candied fruit. In this recipe, the dessert combines all of the flavor components of the classic sweet in a modernized, somewhat lighter version.
In a stand mixer fitted with a whisk, beat the egg whites on medium speed to soft peaks. Gradually pour in the remaining 1/3 cup sugar. Raise the speed to medium-high and continue beating until glossy stiff peaks form.
Fold a third of the egg whites into the yolk mixture to lighten, and then gently fold in the remaining whites. Sift the flour and salt over the top of the mixture and gently fold it in. Pour the batter into the prepared pan, gently spreading and smoothing it to make sure it’s level. Bake until the top springs back lightly when touched, 10 to 12 minutes. Transfer to a wire rack and let cool completely.
Put the heavy cream in a large bowl and beat with a handheld mixer on medium speed until medium-stiff peaks form, 2 to 3 minutes.
Whisk a spoonful of the whipped cream into the melted chocolate. With a rubber spatula, fold in the remaining whipped cream and then the egg whites. Transfer to a pastry bag fitted with a star tip and refrigerate.
In the same pan, add 1/2 cup of the sugar and 1/4 cup of water; bring to a boil over medium-high heat. Add the orange peel, reduce the heat to maintain a very gentle simmer, and cook until the peel is translucent, 20 to 25 minutes. Drain the peel.
Set a rack over a baking sheet lined with parchment paper. Put the remaining 1/4 cup of sugar in a bowl. Toss the peel in the sugar, in batches, and then shake in a sieve to remove any excess sugar. Arrange the orange peel on the rack and leave to dry, 3 to 4 hours.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?