Recipe: Cassata


  • 1 x 400 pkt double unfilled plain sponge sandwich cakes (Woolworths brand)
  • 125ml (1/2 cup) sweet white wine (such as muscat)
  • 2 x 200g containers 97 per cent fat-free French vanilla Fruche
  • 200g reduced-fat fresh ricotta
  • 2 tbs caster sugar
  • 2 tsp finely grated orange rind
  • 175g mixed glace fruit (such as glace cherries, ginger and pineapple), coarsely chopped
  • 30g good-quality dark chocolate, finely chopped
  • 1 tbs cocoa powder, to dust


  1. Line six 250ml (1-cup) capacity round-based tea cups with plastic wrap allowing the edges to overhang.
  2. Use a serrated knife to trim 1cm from top and base of 1 sponge cake (discard centre section).
  3. Use a 6cm-diameter round pastry cutter to cut 6 discs from the two 1cm-thick sections of cake. Place, brown-side up, in bases of prepared cups.
  4. Cut remaining whole cake crossways into 1cm-thick slices. Cut into lengths long enough to line sides of cups. Line cups with cake.
  5. Use a pastry brush to brush cake with wine. Reserve leftover cake. Use an electric beater to beat together 1 container of Fruche, the ricotta, sugar and orange rind in a medium bowl until smooth.
  6. Stir in the remaining container of Fruche along with the glace fruit and chocolate. Spoon Fruche mixture among prepared cups.
  7. Tap the cups on the benchtop to settle the mixture. Use remaining slices of cake to cover the filling. Fold over the plastic wrap to cover and seal.
  8. Place cups on a tray in the fridge for 8 hours or overnight to set. Open plastic wrap and turn cassata into serving dishes.
  9. Remove plastic wrap. Dust with cocoa and serve immediately.

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)