Equipment
Ingredients
Pan di Spagna (Sponge Cake)
- 6 eggs, room temperature
- 180 g granulated sugar
- 180 g cake flour, sifted
- 1 g salt
Ricotta Filling
- 800 g sheep's milk ricotta, drained overnight
- 250 g powdered sugar
- 80 g dark chocolate chips, mini
Grappa-Vodka Syrup
- 100 ml water
- 100 g granulated sugar
- 40 ml grappa
- 30 ml vodka
Assembly & Topping
- 250 g green marzipan
- 400 g fresh strawberries, hulled and halved
- 50 g apricot jam, warmed
Nutrition (per serving)
Method
The night before: Place the ricotta in a fine-mesh sieve over a bowl. Cover and refrigerate overnight to drain excess whey. This is crucial for a firm filling.
Preheat oven to 180°C (350°F). Grease and flour a 23cm springform pan.
Make the sponge: Whip eggs, 180g granulated sugar, and salt in a stand mixer on high speed until the mixture triples in volume and reaches the 'ribbon stage' (pale and thick), about 10-12 minutes.
Gently fold the sifted cake flour into the egg mixture in three batches using a spatula. Do not deflate the batter.
Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when touched.
While cake cools completely, prepare the syrup. Simmer water and 100g sugar until dissolved. Remove from heat, let cool to lukewarm, then stir in the Grappa and Vodka.
Prepare the filling: Pass the drained ricotta through a fine sieve to smooth it. Mix thoroughly with powdered sugar. Fold in the chocolate chips.
Assembly: Slice the cooled sponge cake horizontally into three even discs. Roll out the green marzipan into a long strip the same height as the cake pan rim.
Line the sides of the springform pan (cleaned) with the marzipan strip. Place the first sponge disc at the bottom. Brush generously with the Grappa-Vodka syrup.
Spread half the ricotta cream over the soaked sponge. Add the second sponge disc, soak with syrup, and spread remaining ricotta. Top with the final sponge disc and soak. Chill for at least 2 hours to set.
Remove the ring mold. Top the exposed sponge surface generously with fresh strawberries. Optionally, brush strawberries with warmed apricot jam for shine.
Chef's Notes
- Sheep's milk ricotta provides the authentic tangy flavor profile of Sicilian desserts. Cow's milk ricotta is milder and creamier but lacks that specific 'bite'.
- The alcohol syrup acts as a preservative and flavor enhancer. The Grappa adds earthy notes while the Vodka provides a clean heat that cuts through the rich cheese.
- For the cleanest slices, dip a sharp knife in hot water and wipe it dry between cuts.
- Traditional Cassata uses candied fruit; using fresh strawberries makes this much lighter and suitable for summer, but it reduces the shelf life significantly. Eat within 2 days.
Storage
Refrigerator: 3 days — Store in an airtight cake carrier to prevent marzipan from drying out.
