Cassata is a Sicilian cake full of dried fruit and nuts. This full-flavoured version not only looks outstanding, but is much easier to make.
Servings: Serves 4 to 6
Ready Time: 3 hours, including chilling time
Parfait
¼ cup finely chopped candied orange peel
¼ cup orange liqueur
2 cups ricotta
½ cup granulated sugar
¼ cup whipping cream
2 tbsp chopped preserved candied ginge
½ cup chopped almonds
½ cup bittersweet chocolate,chopped
Topping:
¼ cup grated bittersweet chocolate
1 tbsp coffee
2 tbsp unsalted butter
4 pieces candied orange peel
Method
Soak chopped orange peel in liqueur for 30 minutes.
Beat ricotta until smooth. Beat in sugar and whipping cream. Fold in peel, liqueur, ginger, almonds and chopped chocolate. Chill.
Melt chocolate and cold coffee on low heat in a heavy pot. Remove from heat. Beat in butter. Cool until slightly thickened but still thin enough to pour. Swirl into ricotta. Spoon into parfait glasses. Top with a piece of candied orange peel. Chill until thickened, about 2 hours.
Lucy Waverman