Inspired by the sweet Sicilian ricotta cassata, a traditional dessert made with soaked sponge, ricotta laced with candied fruit and traditionally covered with a green marzipan. My version of the cassata comes in the form of a Chocolate, Toasted Almond & Vanilla Ricotta Ice Cream cake… of sorts. Piled high with Summer fruits and berry syrup. The whole process of making this is fun, festive and very easy and a great recipe to get all the family involved. It packs a unch with the wow factor and can be made in a bowl or loaf tin, individual moulds or a lamington tray.
All of the ingredients can be substituted and the flavours of the cassata are limited by your flavour imagination.
This recipe makes one large cassata in a 3 lt bowl or 2 loaf tins at 11cm x 30 cm
Garnish – optional
You can use a simple garnish or edible flowers or a selection of fresh fruits, loading it up with broken store bought meringue, and a little spun sugar. Here is your chance to let your creativity go wild.
I used a selection of fresh Cherries, Peaches, Nectarines, Passion fruit, and mango, mini meringues and Spun sugar
Place all the ingredient into a saucepan over a moderate temperature and allow the berries to simmer until broken down. Cook for 15 minutes. Allow to cool slightly then blend.