Homemade Sicilian Cassata 🧡 Method steps // - Work the ricotta with the sugar until the mixture is smooth and homogeneous, then transfer it to a bowl. - Macerate the candied fruit in rum for 20 minutes, drain them, add them to the ricotta, add the chocolate, cover the bowl with cling film, keep it in the fridge for 12 hours. - Prepare the pistachio paste: mix the pistachio with the almonds, the icing sugar and the rum. - Prepare the syrup: in a saucepan, boil the water with the sugar for a few minutes, remove, let it cool, add the rum. - Cut the sponge cake into slices, place them next to each other on the bottom of a wet mold lined with film, sprinkle them with the rum syrup. Fill it with ricotta and close with other slices of sponge cake always sprinkled with syrup. - Seal the mold with plastic wrap, keep it in the fridge for 12 hours then turn out the cassata and brush it with the melted gelatin. Cover it with fondant diluted in a bain-marie or with ricotta. - Roll out the pistachio dough, cut out some diamonds with a pastry cutter and apply them along the circumference of the cake. - Decorate the Cassata with candied fruit and it's ready to serve! // #dimoradellebalze #noto #siracusa #sicily #sicilia #venue #weddingplanning #weddinglocation #italyweddingphotograper #elopement #topweddingplannersicily #photovideosicily #tablestyling #destinationphotographersicily #reportagewedding #weddingstyle #destinationweddingphotographer #dimoradellebalzewedding #stylishweddings #theknot #junebugweddings #weddingblogger #weddingideas #weddingstory #sicilylove #weddingluxury #weddingstyle #luxuryweddingcakes