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Cassata alla Siciliana

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5 from 1 review

  • Author: Olivia Caminiti
  • Total Time: 30 hours
  • Yield: 6-8 1x


A Sicilian classic that can romance any sweet tooth.


  • CAKE
  • 1 box of pound cake mix, baked with 1 tsp. orange zest
  • 16 oz. whole milk ricotta
  • 2 Tbls. heavy cream
  • 1/4 cup sugar
  • 3 Tbls. Gran Marnier, plus more for drizzling on layers
  • 3 Tbls. mixed candied fruit, chopped
  • 2 oz. semi-sweet chocolate, chopped
  • 3 Tbls. pistachios, toasted and chopped
  • 12 oz. semi-sweet chocolate, chopped
  • 3/4 cup strong black coffee, brewed
  • 1/2 lb. unsalted butter, chilled and cut into small pieces


  1. (!)Cake
  2. Drain ricotta through course sieve to remove most liquid for about 3 hours.
  3. Trim cooled pound cake on all sides to create straight edges. Slice horizontally into about three 1/2″ slabs.
  4. Beat drained ricotta until smooth and then add heavy cream, sugar and Gran Marnier.
  5. Fold in chopped candied fruit, pistachios, and chocolate into ricotta mixture.
  6. Cut small sheets of wax paper and place on the edges of a presentation plate. Place bottom slab of pound cake on wax paper.
  7. Drizzle Gran Mariner on cake slab to moisten. Coat with ricotta mixture and then place next cake slab on top while keeping edges even. Repeat and finish with a cake slab.
  8. Gently press on top to condense cake. Cover plate and cake with plastic wrap and set in the fridge for 2 hours.
  9. (!)Frosting
  10. Melt chocolate and coffee over medium-low heat in a medium sauce pan until melted.
  11. Remove from heat and beat in butter a couple pieces at a time. Continue till all is incorporated and smooth.
  12. Chill until a spreadable consistency. Cover the set cake with frosting. Cover with plastic wrap and chill for 24 hours.
  13. Remove from chiller and decorate with remaining frosting and candied fruit if desired.
  14. Enjoy & repeat!
  • Prep Time: 30 hours
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