3. Oil a 2L mould, alternate pouring a little of each mixture into the mould to form layers and continue until all three mixtures have been used up, and a marble effect has been created. 4. Freeze the ...

To prepare the cassata tile, start with the sponge cake ... After the resting time, retrieve the hardened mold, turn it over onto a serving plate and remove the plastic wrap (30).

Cut the sponge cake into 1cm-thick slices across the diameter. Line a 21-24cm cassata mould, tarte tatin tin or pie dish with sloping sides with clingfilm. Roll out the marzipan on a surface lightly ...

Disclaimer right off the bat: This is not, nor does it claim to be, an authentic old-time cassata. It’s not my grandmother’s hand-scrawled recipe. The classic Sicilian cassata is a spongecake ...

To make the cassata semifreddo, first grease and double line a 450g/1lb loaf tin loaf tin or terrine mould with cling film. Place the sugar in a small saucepan with 60ml/2fl oz water and bring to ...

A classic Sicilian cake, cassata is one of the first cheese-cakes ever made. Line the bottom and sides of a cake mould with thin slices of sponge cake. Sieve the ricotta (at least twice ...