Cassata Cake

Rose M. Helle


I used a recipe from Paula Deen and added my own Christmassy touch. It is easy and elegant.


☆☆☆☆☆ 0 votes

30 Min


  • 2 lb
    whole milk ricotta cheese
  • 1-1/2 c
    powdered/confectioners' sugar
  • 1 tsp
    vanilla extract
  • 1/4 c
    creme de cacao
  • 1/4 c
    mini semi sweet chocolate chips
  • 36
    plain ladyfingers, cut to fit pan
  • 1-1/2 c
    whipping cream
  • 1/3 c
    granulated sugar
  • ·
    christmas decorations, marachino cherries and/or nuts

How to Make Cassata Cake


  1. Combine the cheese, confectioners sugar, vanilla and crème de cacao in the bowl of an electric mixer. Beat at medium speed for about 10 minutes; the mixture should be fluffy. Stir in the chocolate chips.
  2. Line the bottom and sides of a 10-inch springform pan with ladyfingers. Pour in one third of the filling; top with ladyfingers.
  3. Repeat layers, using the remaining filling and ladyfingers. Refrigerate overnight.
  4. When ready to serve, beat together the cream and granulated sugar with a handheld mixture until stiff peaks form. Frost the top of the cake with the whipped cream and decorate for your special occasion. I used Christmas decorations.
  5. Remove the ring from the springform pan before serving.

Printable Recipe Card

About Cassata Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Italian

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