Miniature Cassatas

Miniature Cassatas


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A traditional Sicilian dessert made with moist sponge cake, candied fruit, and chocolate has now become a bite-sized treat. While we made our cassatas with candied orange peels, you can substitute with your own candied fruits of choice.

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Time needed

40 min preparation + 5 min cooking

Serving Size / Yield

6 servings


  • 8 oz. Ricotta Cheese
  • 2 Tbs. Powdered Sugar
  • 1/4 tsp. Almond Extract
  • 1 oz. Bittersweet Baking Chocolate, finely chopped
  • 1 Tbs. Candied Orange Peel, finely chopped
  • 3 Tbs. Granulated Sugar
  • 1 16 oz. Sponge Cake, sliced 1/2" thick and cut into 12 3" rounds with a cookie cutter
  • 1 Tbs. Unsalted Butter
  • Powdered Sugar, for dusting surface
  • 16 oz. Almond Paste
  • 2-3 drops Food Coloring of Choice

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In a food processor or blender, combine the ricotta, powdered sugar, and almond extract, and puree until smooth. Add the chocolate and candied orange peel, and pulse until just combined. Spread the granulated sugar out on a small plate. Lightly press both sides of each sponge cake round into the sugar to coat, gently shaking off any excess. Melt the butter in a large skillet over medium heat. Add the sugared sponge cake rounds to the skillet and cook for about 1-2 minutes, flipping once, until both sides of the rounds turn golden brown and the sugar is caramelized. Let rounds cool for 5 minutes. Top half of the sponge cake rounds with even amounts of the ricotta mixture, and layer one of the remaining rounds on top. Dust a flat surface with powdered sugar. Knead the almond paste atop the surface, mixing in dye of choice until paste turns desired shade. Divide the resulting marzipan into 6 large rounds 4-5 mm thick and layer atop cassatas to completely coat, trimming off any excess.

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