Cassata Rustica
Cassata Rustica
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 542
- Total Fat
- 31
- Saturated Fat
- 16
- Carbohydrates
- 50
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 14
- Cholesterol
- 51
- Sodium
- 274
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 542
- Total Fat
- 31
- Saturated Fat
- 16
- Carbohydrates
- 50
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 14
- Cholesterol
- 51
- Sodium
- 274
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
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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