Name: Traditional Italian Cassata Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 14 h
Yield: 12
Cuisine: Italian
Ingredients: 5 large eggs, room temperature; 150 g granulated sugar; 150 g cake flour (or 00 flour), sifted; Zest of 1 orange; 1 tsp vanilla extract; Pinch of salt; 800 g fresh ricotta (preferably sheep’s milk), well-drained; 250 g granulated sugar; 100 g dark chocolate (60–70%), chopped into small chips; 80–100 g candied orange peel, diced small; 1 tsp vanilla extract; ½ tsp ground cinnamon (optional but traditional); 100 ml water; 50 g sugar; 60–80 ml Marsala, rum, or maraschino liqueur; 250 g almond flour (finely ground blanched almonds); 250 g powdered sugar; 1–2 tbsp honey or glucose syrup; 2–3 tbsp water; Green gel food coloring (pistachio shade); 200 g powdered sugar; 1 egg white (or 30 ml aquafaba for egg-free); Few drops lemon juice; Assorted candied fruits (cherries, orange slices, citron) for garnish

Traditional Italian Cassata (specifically Sicilian Cassata Siciliana) is an opulent, festive dessert originating from Sicily. It features layers of soft sponge cake soaked in liqueur syrup, wrapped around a luxurious sweet ricotta cream studded with dark chocolate chips and candied citrus peel, then encased in vibrant green marzipan and crowned with glossy royal icing and colorful candied fruits. This iconic dolce captures Sicily’s rich Arab-influenced pastry heritage in every colorful, creamy bite.

Why You’ll Love This Recipe

This Traditional Sicilian Cassata isn’t just a dessert — it’s a celebration on a plate. You’ll adore the incredible contrast of textures and flavors: the light, moist sponge cake gives way to the ultra-creamy, naturally sweet ricotta filling perfumed with vanilla and a hint of cinnamon, punctuated by pockets of bittersweet chocolate and chewy candied orange.

The green marzipan shell adds a subtle almond elegance and stunning visual appeal, while the glossy icing and jewel-like candied fruit make it look like edible art. It’s impressive enough for holidays, Easter, weddings, or special occasions, yet each component is surprisingly approachable when broken down.

Making it at home lets you control the quality of ingredients (especially the fresh ricotta), adjust sweetness, and create memories with a true masterpiece of Italian pastry tradition that family and guests will talk about for years.

Yield: 12 slices

Traditional Italian Cassata Recipe

Classic Sicilian cassata: sponge soaked in liqueur, creamy ricotta with chocolate & candied peel, wrapped in green marzipan & icing.

Prep Time 1 hour 30 minutes

Cook Time 30 minutes

Additional Time 12 hours

Total Time 14 hours

Ingredients

For the sponge cake (pan di Spagna):

5 large eggs, room temperature
150 g granulated sugar
150 g cake flour (or 00 flour), sifted
Zest of 1 orange
1 tsp vanilla extract
Pinch of salt

For the ricotta filling:

800 g fresh ricotta (preferably sheep’s milk), well-drained
250 g granulated sugar
100 g dark chocolate (60–70%), chopped into small chips
80–100 g candied orange peel, diced small
1 tsp vanilla extract
½ tsp ground cinnamon (optional but traditional)

For the soaking syrup:

100 ml water
50 g sugar
60–80 ml Marsala, rum, or maraschino liqueur

For the green marzipan:

250 g almond flour (finely ground blanched almonds)
250 g powdered sugar
1–2 tbsp honey or glucose syrup
2–3 tbsp water
Green gel food coloring (pistachio shade)

For the royal icing & decoration:

200 g powdered sugar
1 egg white (or 30 ml aquafaba for egg-free)
Few drops lemon juice
Assorted candied fruits (cherries, orange slices, citron) for garnish

Instructions

Bake the sponge cake with love — Preheat your oven to 175°C (350°F). Beat eggs, sugar, zest, vanilla, and salt until pale, thick, and tripled in volume (about 8–10 minutes). Gently fold in sifted flour in batches — keep it airy! Pour into a greased 23–25 cm round pan (or cassata mold) and bake 25–30 minutes until golden and springy. Cool completely, ideally overnight.
Prepare the dreamy ricotta cream — Press drained ricotta through a sieve for ultimate smoothness. In a large bowl, mix ricotta with sugar, vanilla, and cinnamon until creamy and glossy. Fold in chocolate chips and diced candied orange peel gently — taste and adjust sweetness if needed. Cover and chill while you work on other parts.
Make the fragrant soaking syrup — In a small saucepan, heat water and sugar until dissolved, then cool completely. Stir in your chosen liqueur for that signature Sicilian warmth. Set aside.
Create vibrant green marzipan — Knead almond flour, powdered sugar, honey, and water together until smooth. Add green gel coloring drop by drop, kneading until you achieve that classic Sicilian pistachio-green. Wrap tightly and rest 30 minutes.
Roll out the marzipan blanket — On a surface dusted with powdered sugar, roll marzipan into a large circle or rectangle about 3–4 mm thick. Cut strips to line the sides of your mold/pan (sloped if using traditional cassata pan) and a circle for the base. Press gently into place — it should look beautiful already!
Slice and soak the sponge — Cut the cooled sponge horizontally into thin layers. Trim pieces to fit the pan bottom and sides (trapezoid strips for sloped sides). Brush generously with liqueur syrup on both sides — don’t be shy, this keeps it moist and flavorful!
Assemble the masterpiece — Place soaked sponge circle in the marzipan-lined base. Line sides with soaked sponge strips. Spoon in the ricotta filling, pressing firmly to fill evenly without air pockets. Top with another soaked sponge layer, pressing gently. Cover with plastic wrap and refrigerate at least 12 hours (24 is even better).
Flip and reveal — Run a knife around edges, invert carefully onto a serving plate — the marzipan should now be on the outside like a perfect green crown. Smooth any imperfections with your hands.
Crown with glossy royal icing — Beat powdered sugar, egg white, and lemon juice until thick and shiny. Spread or pour over the top, letting it drip slightly down the sides for that classic look. While wet, arrange candied fruits in an artistic pattern — make it festive and colorful!
Rest and serve with joy — Let the icing set for 1–2 hours. Slice with a hot knife and serve chilled. Watch everyone’s faces light up as they taste this Sicilian treasure — pure happiness in every forkful!

Notes

Authentic cassata uses sheep ricotta and is quite sweet — reduce sugar slightly if preferred. Always chill thoroughly for clean slices and best flavor. This is a showstopper dessert best made for special occasions due to time and richness.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 629Total Fat 20gSaturated Fat 6gUnsaturated Fat 14gCholesterol 100mgSodium 105mgCarbohydrates 97gFiber 4gSugar 79gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use the freshest sheep’s milk ricotta if possible (or high-quality whole cow’s milk ricotta) — drain it overnight in a fine sieve lined with cheesecloth in the refrigerator to remove excess whey for a denser, non-runny filling.
Make the sponge cake a day ahead so it firms up and is easier to slice without crumbling.
Chill the assembled cassata at least 12–24 hours (or overnight) — this allows flavors to meld beautifully and makes slicing much cleaner.
When rolling marzipan, work quickly on a surface dusted with powdered sugar to prevent sticking; keep it covered to avoid drying out.
For perfectly even green color, knead gel food coloring gradually into marzipan — a little goes a long way for that classic Sicilian pistachio-green hue.
Use a springform pan or classic cassata mold with sloped sides for the most authentic shape and easy release.
Temper your hands when handling marzipan or icing to avoid melting it.
Decorate with high-quality candied fruits (orange, citron, cherries) — they should be soft and flavorful, not rock-hard.
Slice with a hot, dry knife for clean cuts through the marzipan and icing layers.

Ingredients Notes

Fresh ricotta is the soul of authentic cassata — opt for sheep’s milk ricotta for the traditional tangy richness, or very fresh whole-milk cow ricotta if unavailable; avoid watery supermarket brands as they dilute flavor and texture. Granulated sugar sweetens the ricotta without overpowering its natural dairy taste.

High-quality dark chocolate (60–70% cocoa) is chopped into small chips or drops for delightful bitter contrast against the sweet cream. Candied orange peel (or mixed citrus) provides chewy, aromatic bursts — choose artisan versions for better taste over neon-colored supermarket ones. The sponge cake (pan di Spagna) uses eggs, sugar, and flour for a light, airy base that soaks up liqueur syrup beautifully.

Green marzipan (pasta reale) is made with blanched almonds, powdered sugar, and a touch of honey or glucose — homemade tastes far superior to store-bought. Royal icing (glassa reale) made with egg whites and powdered sugar gives the glossy, snow-white finish.

Liqueur (Marsala, rum, or maraschino) in the soaking syrup adds depth without making it boozy-tasting. A whisper of cinnamon and vanilla ties everything together in true Sicilian style.

Variations and Substitutions

For a lighter version, skip the outer marzipan and royal icing entirely — simply dust with powdered sugar or cover with whipped cream for a more rustic cassata.
Replace dark chocolate chips with chopped pistachios or toasted almonds for a nuttier profile.
Use orange blossom water or a touch of bergamot essence in the ricotta for extra Sicilian aroma instead of vanilla.
If candied citrus is hard to find, substitute high-quality dried apricots or pineapple chopped finely (though less traditional).
For alcohol-free, soak the sponge in a simple syrup flavored with citrus zest and a splash of vanilla extract.
Gluten-free adaptation: use a proven gluten-free sponge cake recipe with almond flour or commercial GF flour blend.
Mini individual cassatas can be made in muffin tins or ramekins for elegant portions — reduce chilling time slightly.
Chocolate lovers can add a thin layer of melted dark chocolate over the ricotta filling before assembly.
For a modern twist, incorporate a thin layer of pistachio cream inside or use natural green spinach powder in marzipan instead of food coloring.

Storage Options

Store the finished cassata in the refrigerator, covered tightly or in an airtight container, for up to 4–5 days — flavors actually improve after the first day. Do not freeze the fully assembled cake as the ricotta texture and marzipan suffer upon thawing.

However, you can freeze the unfilled sponge cake layers (well-wrapped) for up to 2 months and the ricotta filling (without candied fruit) for up to 1 month — assemble fresh when ready.