Italian Talisman Italian Cook Book

Cassata Alla Siciliana

This Sicilian Easter dessert is a combination of sponge cake and sweetened ricotta. Definitely for the ones with a serious sweet tooth as this hit my upper echelon of sugar tolerance. I won’t go into great detail about the history of this cake because there is already an incredible account here.


Sponge Cake:
5 egg yolks
1 1/2 cup sugar
1 1/4 cup pastry flour
1 tsp vanilla
1/2 tsp grated lemon rind
5 egg whites

Main Recipe:
1 1/4 lbs ricotta
2 cups sugar
1 tsp vanilla
1 oz creme de cacao
1 tbsp chocolate chips
2 tbsp candied fruit (citrus, cherry, etc)


  1. For the sponge cake: beat together egg yolks and sugar until slightly thickened. Add flour, mixing. Add vanilla and lemon.
  2. Beat egg whites until stiff and fold in.
  3. Butter and flour dust an 8 inch cake pan. Pour batter in and bake at 350 degrees for 40 minutes. Allow to cool.
  4. In a mixing bowl: place ricotta, vanilla, creme de cacao. Whip until smooth.
  5. Add chocolate chips and candied fruit.
  6. Slice sponge cake and line cake pan with half. Pour in ricotta mixture. Then top with remaining cake slices.
  7. Refrigerate over night.
  8. Dust with icing sugar.