sicilian desserts.

The classic Italian cake Cassata Siciliana shines as a traditional favorite at Easter. This version uses a muffin pan to create individual servings. I’m squeezing in one more Easter recipe before the holiday on Sunday. I’ve wanted to explore Cassata Siciliana for more than 2 years now! There are a few different versions with varying instructions, but this one with its marzipan cover is an Easter classic. The green is so springy and the candied fruit adds a pop of color that is irresistible to my eye.When I began this recipe, I’d planned to make it as a single cake using a deep dish pie pan. I guess my pan grew legs and walked off, and it remains MIA. My improvisation involved a jumbo muffin tin to make 6 little cakes. They’re just the cutest! Now I’m almost glad that I couldn’t find that pie pan. (Almost.)If you love cannoli, then you’ll love eating this cake. The filling is practically cannoli cream. The ricotta cheese needs to drain overnight so it loses some of its moisture. This keeps the cakes from becoming soggy and protects the marzipan from breaking down. I must have researched at least 20 cassata filling recipes – and all of them different. Some opted for nuts and chocolate chips, others went all-in with candied fruit. I’m a huge fan of chocolate and pistachio together, so that’s what I put in this filling. It also has a little sugar along with the zest of one orange.A sheet of sponge cake will provide the tops and bottoms of the mini cakes. You’ll need some circle cookie cutters, around 2 3/4 inches and 3 1/2 inches. I own a set of round cutters just like this one that I use all the time. They’re so useful! If you don’t have cutters that size, you could use similar size jar or bottle caps, or cut some templates to trim around.Marzipan is easy to make, but ready-made will shortcut this recipe. I recommend using it. Just knead in some food color to create your favorite Easter green color. Roll it on a dusted surface and cut it into 2-inch strips. Line each muffin cavity with an overlapping piece. Press in evenly and trim away the excess. Now you’re ready to fill!The smaller cake pieces go in first. Lay them in and gently tamp them down. There’s no need to force them into the bottom. Next, fill with that delicious ricotta cheese mixture. Last, cover the filling with the large cake rounds. Refrigerate for about an hour. The marzipan coverings will be dusty with powdered sugar when you turn them out. I used a little almond extract and an art brush to remove it. The extract will evaporate quickly.Simple confectioners’ glaze whisks together with just powdered sugar, lemon juice, and a little milk. Be sure it’s thick and opaque. You’ll be using it to cover the top centers of the cakes, and you’ll also use it to pipe a few swags on the sides. Some Cassata Siciliana have elaborately piped designs on the green marzipan.Piping with this glaze is not as precise as I’d like it to be, but if you keep your design simple then things will work out fine. I think they’re real cute with single line swags and a few dotty embellishments!You’ll have a little ricotta filling left over, and if you save your cake scraps, you can make some mini trifles like I did! Just crumble the cake and layer with the ricotta in tiny dessert cups. I added some whipped cream and marzipan flowers. These little confections are deceptively light with their spongy cake layers and whipped ricotta filling. Individual desserts always feel special on the table, and these are not only tasty but a cheerful sight to behold. Sharing them has been a delight.  LEGGI TUTTO