About this recipe: Ricotta is beaten with icing sugar, cinnamon, vanilla, plain chocolate and mixed peel. It's the perfect filling to be used in cassata Siciliana cake, cannoli or with fresh fruit.
My family has been making this since I was a little girl. We use a spring form pan and line with lady fingers then the filling. Chill and serve. - 21 Dec 2009 (Review from Allrecipes US | Canada)
This recipe is GREAT as I said in my first review. Perfect cassata cake that is even better than any NYC Italian bakery I have ever tasted because it is not sickly sweet and made with fresh filling rather than bagged pre-made filling. ***BUT*** DO NOT use the chocolate for the top...I always use the whipped cream frosting (made with a teaspoon of gelatin) from this website. I have never seen nor have I had Cassata cake with chocolate frosting. The combination of this cake with that frosting is PERFECT!!! =) - 23 Oct 2004 (Review from Allrecipes US | Canada)
This was awesome! I made this for Easter and served on top of cake dessert shells. I changed the recipe a little bit, instead of chocolate squares I used mini semi sweet pieces. My big Italian family couldn't get enough of this. - 10 Apr 2007 (Review from Allrecipes US | Canada)