Sicilian cassata roll

Here is the recipe to make a delicious Sicilian cassata roll, a variation of the traditional dessert that combines the flavor of cassata in a roll form that’s easier to serve.

Ingredients

For the sponge cake dough:

• 4 eggs
• 120 g of sugar
• 120 g of all-purpose flour
• Grated zest of 1 orange
• Powdered sugar, as needed for decoration

For the filling and decoration:

• 500 g of sheep’s milk ricotta, preferably fresh and sieved
• 200 g of powdered sugar
• 100 g of chocolate chips
• 100 g of candied fruit (chopped orange and/or citron)
• 100 g of chopped pistachios
• Candied fruit to taste for decoration
• Chocolate chips for decoration

Preparation

1. Start with the sponge cake dough. Whisk the eggs with the sugar until the mixture is fluffy and light. Add the sifted flour and grated orange zest, stirring gently from the bottom up to not deflate the mixture.
2. Pour the batter onto a baking sheet lined with parchment paper and level it well with a spatula to obtain an even layer.
3. Bake in a preheated oven at 180 °C (356 °F) for about 10 minutes or until golden.
4. Once baked, turn the cake out onto a damp towel dusted with sugar, roll it up with the towel and let it cool completely.
5. For the filling, mix the sieved ricotta with the powdered sugar, then add the chocolate chips and candied fruit.
6. Gently unroll the cake and spread the ricotta filling on it, leaving a 1 cm border free on each side.
7. Re-roll the filled cake, this time without the towel, forming a tight roll.
8. Place the roll in the refrigerator for at least a couple of hours before serving.
9. Before serving, decorate the roll with powdered sugar, chopped pistachios, chocolate chips, and candied fruit to taste.

The Sicilian cassata roll is a creative way to bring the authentic flavors of this classic Sicilian dessert to the table. You can customize the outside decoration with colors and flavors that inspire you, perhaps with a nod to Sicily’s spring palette.