Skip to main content

Cassata is a Sicilian cake full of dried fruit and nuts. This full-flavoured version not only looks outstanding, but is much easier to make.

Servings: Serves 4 to 6

Ready time: 3 hours, including chilling time


¼ cup finely chopped candied orange peel

¼ cup orange liqueur

2 cups ricotta

½ cup granulated sugar

¼ cup whipping cream

2 tbsp chopped preserved candied ginge

½ cup chopped almonds

½ cup bittersweet chocolate,chopped


¼ cup grated bittersweet chocolate

1 tbsp coffee

2 tbsp unsalted butter

4 pieces candied orange peel


Soak chopped orange peel in liqueur for 30 minutes.

Beat ricotta until smooth. Beat in sugar and whipping cream. Fold in peel, liqueur, ginger, almonds and chopped chocolate. Chill.

Melt chocolate and cold coffee on low heat in a heavy pot. Remove from heat. Beat in butter. Cool until slightly thickened but still thin enough to pour. Swirl into ricotta. Spoon into parfait glasses. Top with a piece of candied orange peel. Chill until thickened, about 2 hours. 

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at