Return to listing

Cassata Siciliana

This delightful Italian dessert is really just an assembly job as far as you’re concerned, but everyone will think you’re very clever!

 
 
 Cassata Siciliana

  Serves 6-8

Ingredients
 10 fl oz (275 ml) Marsala wine
 grated zest and juice 1 orange
 7 oz (200 g) Sainsbury’s mango and cranberry fruit mix
 2 x 250 g tubs ricotta cheese
 5 fl oz (150 ml) crème fraîche
 2 oz (50 g) chocolate drops
 1 oz (25 g) natural pistachio nuts, roughly chopped
 3 oz (75 g) golden caster sugar
 1 x 175 g pack sponge fingers
Conversions
Need help with conversions?
Equipment

You will also need a 2 lb (900 g) loaf tin

 

This recipe is from Delia's Christmas Easy Magazine 2003 and the Delia Collection: Italian

Method

Begin by pouring the Marsala and orange juice into a small saucepan and heating gently.

Then add the dried fruits, and remove the pan from the heat to allow them to steep in the juice for half an hour until they have swelled slightly. Then drain them in a sieve set over a bowl to catch the liquid and leave to get cold.

Meanwhile, in a large bowl put the ricotta cheese, crème fraîche, chocolate drops, orange zest, chopped pistachios and sugar, give everything a good stir, then add the drained fruit when it is cold.

Now line the base and long sides of the loaf tin with the sponge fingers, dipped first in the reserved Marsala and orange juice and trimmed to fit comfortably.

They need to be put in sugar-side down. Reserve 6 to 8 soaked sponge fingers for the top. After that, any remaining liquid can be sprinkled over the biscuits in the tin. Next, spoon in the ricotta and fruit mixture, patting it down into the tin to remove any air bubbles.

Finally, place the remaining soaked biscuits on top. Cover tightly with clingfilm and refrigerate overnight.

Next day, serve cut into thin slices – it doesn’t need any accompaniment as it’s really yummy as it is.

Want to know more about Marsala?  Read Travels with Delia

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Caramelised Toffee Walnut Tarts with Clotted Cream Serves 4

Caramelised Toffee Walnut Tarts with Clotted Cream

Buy some good-quality pastry tartlet cases and you can rustle up this gorgeous dessert or teatime treat in minutes!

 
 
Champagne Jellies with Syllabub Cream and Frosted Grapes Makes 6

Champagne Jellies with Syllabub Cream and Frosted Grapes

If you really want to splash out you can make this with champagne, but sparkling white wine works very well, too. This is a lovely light dessert that slips down easily after a rich main course. It looks beautiful served in stemmed champagne flutes

 
 
Cinnamon Ice Cream Makes 1¾ pints (1 litre)

Cinnamon Ice Cream

This lovely cinnamon ice cream is the perfect accompaniment to Christmas desserts.

 
 
Fig Ice Cream Makes 1½ pints (900 ml)

Fig Ice Cream

Figs lend themselves particularly well to iced desserts - as Delia discovered on a visit to France.

 
 
Spiced Cranberry and Orange Brulee Serves 4

Spiced Cranberry and Orange Brulee

An easy, unctuous and very Christmassy do-ahead dessert. You can use a cook's blow torch for the brulee but the caramel won't be as crunchy as putting it under the grill.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Thank you
24 Oct 2014 18:01
Coffee Break Sweet potatoes
25 Oct 2014 06:35
Food and travel Escaping at Christmas
23 Oct 2014 11:36
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Storing Treacle Pudding Query?
24 Oct 2014 15:36
Books Video
21 Oct 2014 19:59
Equipment Lindsey
24 Oct 2014 15:48
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com