Cassata Recipe
Traditional Sicilian semifreddo: zabaione with a heart of chocolate gelato and semifreddo with candied fruit.
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Ingredients
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For the Cassata
Method
Preparation Steps
- 1
Prepare the Zabaione
In a heatproof bowl, whisk together the egg yolks and sugar. Set over a pot of simmering water (double boiler). Whisk in the Marsala wine and continue to whisk until the mixture thickens and becomes pale, about 10 minutes. Remove from heat and let cool.
- 2
Make the Chocolate Gelato Heart
In a separate bowl, mix the dark chocolate gelato and 1 tablespoon of the cooled zabaione. Spread this mixture into a silicone mold and freeze until solid, about 2 hours.
- 3
Prepare the Semifreddo Mixture
In a large bowl, whip the heavy cream until soft peaks form. In another bowl, mix the mascarpone cheese, remaining zabaione, vanilla extract, and candied fruit. Gently fold the whipped cream into the mascarpone mixture until combined.
- 4
Combine Layers
Soak the sponge cake or ladyfingers in water and layer them at the bottom of a loaf pan. Pour half of the semifreddo mixture over the cake layer, then insert the frozen chocolate gelato heart, and cover with the remaining semifreddo mixture. Smooth the top.
- 5
Chill the Cassata
Cover the loaf pan with plastic wrap and freeze until firm, at least 4 hours or overnight.
- 6
Serve
To serve, remove the cassata from the loaf pan, slice, and enjoy your traditional Sicilian dessert!
