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Cherry and fig cassata
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Decadent ricotta, cherry, and fig dessert layered with liqueur-infused cake.
Ingredients:
  • 1 Madeira cake
  • 80ml amaretto
  • 400g fresh ricotta
  • 125ml thickened cream
  • 40.00 gm caster sugar
  • 50g dark chocolate, coarsely chopped
  • 40g glace cherry
  • 3 glace figs, finely chopped
  • 62.50 ml chopped glace orange rind
  • Glace figs, extra, to serve
  • Cherries, extra, to serve
Instructions:
  • Prepare your bar pan by lining it with plastic wrap and letting it hang over the sides. Slice two 1cm-thick pieces lengthways from the Madeira cake using a serrated knife. Adjust the slices to fit the pan perfectly. Lastly, generously brush the slices with 1 tablespoon of liqueur.
  • In a bowl, mix together ricotta, cream, sugar, chocolate, cherries, figs, orange rind, and 2 tablespoonfuls of liqueur. Place one slice of cake in the pan. Spread the ricotta mixture evenly. Top with the other slice of cake. Brush the surface with the rest of the liqueur. Cover with plastic wrap and freeze for 6 hours or until firm.
  • Carefully flip the cassata onto a platter. Slice and enjoy with additional figs and cherries, if preferred.

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