Classic Sicilian Cassata

Thermomix recipe: Classic Sicilian Cassata. Ready in 335 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 4 large eggs, room temperature
• 120 g caster sugar
• 120 g plain flour
• 500 g fresh ricotta cheese, drained overnight
• 150 g icing sugar, plus extra for glaze
• 1 tsp vanilla extract
• 50 g dark chocolate, chopped into small pieces
• 100 g mixed candied fruit, chopped (reserve some for decoration)
• 300 g green marzipan
• 50 ml water (for glaze)
• Extra candied fruit for decoration

Instructions

1. Preheat your oven to 180°C. Grease and flour a 20 cm springform cake tin. Line the bottom with baking paper.
2. Insert the butterfly whisk into the clean, dry Thermomix bowl. Add 4 large eggs and 120 g caster sugar. Whisk 6 min / 37°C / Speed 4. Then whisk again 6 min / Speed 4 (without heat). The mixture should be pale and voluminous.
3. Remove the butterfly whisk. Add 120 g plain flour. Gently fold the flour into the egg mixture using a spatula, or mix 5 sec / Speed 2 (Reverse) to just combine, being careful not to deflate the mixture.
4. Pour the sponge cake batter into the prepared springform tin. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Let it cool completely in the tin, then remove and slice into 1 cm thick pieces.
5. While the sponge cake cools, chop 50 g dark chocolate into small pieces and chop 100 g mixed candied fruit. Set aside, reserving some candied fruit for final decoration.
6. Add 500 g well-drained ricotta cheese, 150 g icing sugar, and 1 tsp vanilla extract to the clean Thermomix bowl. Mix 20 sec / Speed 3 (Reverse) until smooth and creamy. Scrape down the sides if needed and mix again 10 sec / Speed 3 (Reverse).
7. Add the chopped dark chocolate and the chopped candied fruit (reserving some for decoration) to the ricotta cream. Mix 10 sec / Speed 2 (Reverse) to combine. Transfer the ricotta cream to a separate bowl and chill in the refrigerator.
8. Line a 20 cm round bowl (or a similar-sized deep bowl) with cling film, ensuring there's enough overhang to cover the top later.
9. On a lightly floured surface, roll out 300 g green marzipan into a thin sheet (about 2-3 mm thick). Cut strips of marzipan to line the inside of the cling-filmed bowl. Press them gently to adhere.
10. Cut the cooled sponge cake slices into shapes that will fit snugly to line the marzipan. Line the marzipan with sponge cake, ensuring there are no gaps. Reserve some sponge cake for the top.
11. Spoon the chilled ricotta cream filling into the sponge cake-lined bowl, spreading it evenly.
12. Cover the ricotta cream with the remaining sponge cake pieces, pressing gently to create a flat top. Fold the overhanging cling film over the top of the cassata to seal it.
13. Chill the cassata in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set firmly.
14. When ready to serve, unwrap the cling film from the top. Place a serving plate over the bowl and carefully invert the cassata onto the plate. Gently remove the bowl and the remaining cling film.
15. Clean the Thermomix bowl. Add 150 g icing sugar and 50 ml water for the glaze. Mix 10 sec / Speed 3 until smooth. If too thick, add a few drops more water; if too thin, add a little more icing sugar.
16. Pour the glaze evenly over the top and sides of the cassata. Decorate immediately with the reserved candied fruit. Serve chilled.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.