Cassata Alla Siciliano

This is my Nana’s recipe for a traditional Sicilian ricotta cake

that’s as good as it would be if a cannoli and tiramisu had a love

child. Nana used to make it every Christmas, and many years

later family and friends still talk about “Nana’s famous Cassata

cake.” It’s an easy no-bake recipe with seven ingredients, and it

only takes about 15-20 minutes to put together. Give it until

the next day to chill and set, and you’ve got a delicious and

decadent treat that will impress all!

Ingredients:

3lbs ricotta cheese

1 cup sugar

1tsp vanilla extract

¼ cup crème de cacao

¼ - ½ cup semi sweet mini chocolate chips

3 packages SOFT lady fingers (split) OR pound cake strips

Maraschino cherries (for decoration)

If your ricotta has any liquid in it, use a cheesecloth or fine

metal mesh colander to strain any excess liquid out. Too

much liquid can cause the mix to set too loosely.

Combine the ricotta, sugar, vanilla, and crème de cacao in

a large mixing bowl. Beat with an electric mixer at medium

speed for 10 minutes – mixture should be fluffy.

Fold in the chocolate chips – use a minimum of ¼ cup, but

you can add more if you like. I like to use ½ cup, but Nana’s

original recipe calls for ¼.

Split the lady fingers as you work with them, lining an 8"

springform pan as pictured. Soft lady fingers will easily

come apart into two halves. Fresh lady fingers should have

a slight stickiness to them, so you can easily press them

into place as you line the inside of the springform ring –

place them so the outside of the lady finger faces the

outside of the springform pan. Lay lady fingers along the

bottom to get the whole floor of the pan covered – don’t

worry about the pattern.

Be careful NOT to get the crunchy cookie type of lady

fingers – they will not work in this recipe. If you cannot

find the right kind, you can get pound cake and cut it into

strips around the same size and thickness.

Pour half of the ricotta mixture into the springform pan.

Keep the other half for the top layer.

Lay more lady fingers across the top of the mixture, again

covering the entire surface.

Pour the rest of the ricotta mixture into the springform

pan, over the layer of lady fingers. Use a rubber spatula to

spread it evenly.

Decorate the top with maraschino cherries and more lady

fingers, as pictured. Cover with aluminum foil and

refrigerate for a minimum of 8 hours, but overnight is better.

Remove the springform ring. Cake should be firm and heavy, and the layers of lady

fingers will have soaked in some of the liquor.

Slice and serve – enjoy!!