CHOCOLATE, CHERRY AND MARSALA CASSATA
Steps:
- For filling:
- Combine dried currants and 2 tablespoons Marsala in small bowl. Let currants macerate 15 minutes. Cut cherries into eighths and drain on paper towels. Drain currants.
- Puree ricotta cheese, sugar, remaining 3 tablespoons Marsala and whipping cream in processor until smooth. Transfer to medium bowl. Gently mix in currants and cherries.
- Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer atop filling. Spread remaining filling over. Arrange third pound cake layer atop filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.
- For Frosting:
- Combine 1/2 cup reserved cherry syrup, semisweet chocolate and Marsala in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
- Slide sheets of waxed paper under edges of cassata. Transfer 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate until set. (Can be prepared 1 day ahead.) Let cassata stand at room temperature 20 minutes before serving.
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Chiamaka Divine
[email protected]I'm not giving up on this cassata recipe yet. I'm determined to get it right.
Syah ndoyiya
[email protected]I'm going to try making this cassata again, but I'll be more careful this time.
Samah Chaalan
[email protected]I think I might have overcooked the cassata. It was a little dry.
Manar2006 mm
[email protected]I'm not sure if I did something wrong, but my cassata didn't turn out as good as I hoped.
Leellisaa Tube
[email protected]I'm going to try making this cassata for my next dinner party.
Xd Mj 2136
[email protected]This was my first time making cassata, and it turned out great! Thanks for the recipe.
Rimsha Anees
[email protected]I can't wait to make this cassata again!
Camaron Gowesky
[email protected]This is the perfect dessert for a special occasion.
Avoid Nakash
[email protected]I'm not a huge fan of cassata, but this recipe changed my mind. It's so delicious!
Tarek Islam
[email protected]This cassata is definitely a labor of love, but it's worth the effort.
nadeem Jut
[email protected]I didn't have any candied cherries, so I used fresh cherries instead. They worked just as well.
Jere Chilufya
[email protected]I had some trouble finding marsala wine, but I was able to substitute it with another sweet wine.
Johannes Junias
[email protected]The cassata was a bit denser than I expected, but it was still very enjoyable.
Mr_ Tarek
[email protected]This cassata was a bit too sweet for my taste, but it was still very good.
Kun Arp
[email protected]I love the combination of chocolate, cherry, and marsala in this cassata. It's a unique and delicious dessert.
Abbas Tanwari
[email protected]This is the best cassata recipe I've ever tried. The flavors are amazing, and the texture is perfect.
Dagim Yadeta
[email protected]I've made this cassata twice now, and it's always a crowd-pleaser. It's so easy to make, and it always turns out perfectly.
Lovely Rautraut
[email protected]This cassata was a hit at my dinner party! It was rich and decadent, with the perfect balance of chocolate, cherry, and marsala.