Cassata Rustica
Total:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 2 pounds 3 1/4 ounces/1 kg fresh ricotta cheese
  • 7 ounces/200 g semisweet chocolate, chopped
  • 7 ounces/200 g candied fruit, such as oranges, chopped
  • 5 tablespoons granulated sugar
  • 1 store-bought pie shell, baked and cooled in pie plate
  • 1 store-bought pie shell, baked and cooled in pie plate 
  • Sponge cake, sliced, or savoiardi cookies (ladyfinger cookies)
  • 1/2 cup rum
  • 3 tablespoons icing sugar

Directions

Mix together the ricotta, chocolate, candied fruit and 4 tablespoons of the granulated sugar in a mixing bowl, and then spread evenly into the pie crust. Lay slices of sponge cake on top of the filling close to the crust. Heat 1/2 cup water in a saucepot, and then remove from the heat and stir in the remaining 1 tablespoon granulated sugar and the rum. Lightly coat the sponge cake with the rum water using a pastry brush. Place a plate on top of the cake and then invert and sprinkle with the icing sugar. Refrigerate 1 hour and serve.

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