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Cassata

Desserts (cold)
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Cassata

Garniumblade
0.5rodTahiti vanilla
1Orange grated Peel and juice
1.2dlRome
2.5dlFreshly brewed coffee
24Savoiardi biscuits
250gMixed candied fruit (Orange, pineapple, cherry ...)
50gDark grated chocolate
500gRicotta
75gIcing sugar

Instructions for Cassata

To prepare the Cassata recipe, please follow these instructions:

Use a round spring shape approx. 20 cm with film at bottom and sides. Bring the ricotta to a bowl. Peel the flour and add the vanilla by scratching the vanilla rod inside. Stir orange peel and juice until it is shiny. Then the chocolate touches.

Cut the candied fruits into small pieces and stir them in the mixture with the chocolate.

Mix coffee and room in a bowl. Dip each biscuit into the coffee mix and put them at the bottom of the mold. When the bottom is covered, halve the rest of the biscuits, dip into the coffee mix and place along the sides of the mold.

Pour the casement mixture into the mold and smooth the surface. Covered with clear film. Place a dish upstairs that fits into the mold. Use a bag of flour or sugar to hold the plate. The mold is placed cold overnight.

Turned out of the mold and the film is taken off. Served in triangles with granary leaves and flour.

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