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Rolled cassata
Rolled cassata
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Total Time:
1 hour 30 minutes
Sicilian-inspired cassata: creamy ricotta with nuts and chocolate, wrapped in sponge cake and pistachio marzipan, rolled for a delightful twist.
Ingredients:
  • 3 large free-range eggs
  • 100 g golden caster sugar
  • 75 g plain flour
  • 1 teaspoon vanilla bean paste
  • unsalted butter for greasing
  • 100 g shelled unsalted pistachios
  • 500 g white marzipan
  • icing sugar for dusting
  • 400 g quality ricotta cheese
  • 1 tablespoon caster sugar
  • 50 g whole hazelnuts
  • 1 heaped tablespoon glacé fruit
  • 20 g shelled unsalted pistachios
  • 100 g quality dark chocolate (70%)
  • 3 tablespoons apricot jam
  • 50 ml Vin Santo
  • 15 glacé cherries
Instructions:
  • Preheat the oven to 180°C/350ºF/gas 4. Whisk eggs and sugar until pale and doubled in size. Sift in flour, add vanilla paste, and gently fold. Grease and line a 26cm x 36cm baking tray. Spread batter evenly and bake for 12-15 minutes. Blitz pistachios, then mix with marzipan to form a dough. Remove sponge from oven and flip onto a tea towel. Roll up while warm. For filling, blend ricotta and sugar until smooth. Toast hazelnuts, then chop with fruit, pistachios, and chocolate. Mix into ricotta. Roll out most of marzipan, spread jam, place sponge, drizzle Vin Santo, spread ricotta, and line up cherries. Roll up using paper to assist. Trim ends, decorate with remaining marzipan, and chill for 30 minutes. Dust with icing sugar before serving.

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