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Sicilian Cooking

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Lady Fingers with Ricotta Cream

(Homemade Cassatine di Ricotta)

This type of dessert is the homemade version of the Cassatine sold in Palermo’s pasty’s shops. The Cassatine are pastries made with a round piece of sponge cake, stuffed with ricotta cream and surrounded by green almond paste (Pasta Reale), coated with lemon icing and decorated with a candied cherry. Our version is simple in the making and complex in aroma and taste. Once you have all the ingredients ready, it should be very easy to make it.

    Ingredients

    • 8 lady finger cookies (Lady finger can be substituted with 2 slices of sponge cake, about ½ inch thick, store bought or made with pan di Spagna recipe)
    • 5 tablespoons of ricotta
    • 2 tablespoon of sugar (separated)
    • 1 tablespoon of bitter-sweet chocolate chips or shavings
    • zest of 1 orange
    • 2 pinches of Cinnamon
    • 3 tablespoons of Marsala or your preferred liquor
    • 2 candied or maraschino cherries for garnish

    Instructions

    1

    THE SYRUP
    In a glass, combine the 1 tablespoon of sugar with 3 tablespoons of water . Add the Marsala or liquor and some orange zest. Set on the side.

    2

    THE RICOTTA CREAM
    In a bowl, mix ricotta and 1 tablespoon sugar until it is smooth. Blend in the orange zest.

    3

    THE ASSEMBLY
    Pour the liquor-syrup in a shallow dish, soak briefly 4 lady finger cookies and place 2 into each glass. Spoon 1 ½ tablespoon of ricotta cream on each glass, sprinkle with chocolate shavings (or chips) and add a pinch of cinnamon; soak briefly the other lady finger cookies and place on top, 2 into each glass. Cover with the remaining ricotta cream, equally divided and garnish with some chocolate and the maraschino cherries.

    NOTE:

    4

    Diced candied fruits and vanilla can be added to the ricotta cream.