Cassata coffee

Name: Cassata coffee
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: Cow's milk ricotta cheese ½ cup; Sugar powdered, 25 g; Dark chocolate chips 1 &frac13; tbsp; Coffee 0.7 cup; Candied orange 1 ½ tbsp; Pan di Spagna (Sponge cake) discs (6 cm each) 4

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239

Calories per serving

Vegetarian

Energy Kcal 239
Carbohydrates g 36.5
of which sugars g 26.4
Protein g 6.3
Fats g 7.6
of which saturated fat g 4.06
Fiber g 0.8
Cholesterol mg 85
Sodium mg 52

Difficulty: Easy
Prep time: 30 min
Cook time: 5 min
Serving: 4
Cost: Low
Note plus the resting time of the cassata in the refrigerator (2 hours)

PRESENTATION

Caffè alla cassata is a super tasty fusion of Italian espresso with Sicily's beloved cassata cake flavors. Really, it's something special. Sicily's known for crafting a Sicilian coffee dessert that's both creamy and sweet, and this dish—oh boy—is spot on. Imagine soft, moist ricotta cream, just like in traditional cassata, mixed with rich espresso. Then, it's topped with candied fruits and dark chocolate chunks. So, this ricotta coffee recipe? It's a real treat. You get this velvety texture from the ricotta that pairs perfectly with the bold, intense coffee shot. Plus, it's colorful and simple to prepare, but it looks like something you'd find in a fancy Sicilian pastry shop. And listen, the combination of flavors might surprise you at first, but after a few bites, it just clicks—pretty much like all good Italian desserts. In Sicily, people often debate which fruits should be in a true cassata. But for Caffè alla cassata, candied orange peel and maybe a bit of citron are perfect. Seriously good. The dessert looks bright and inviting, with glossy fruits and shiny chocolate chips on top. It's the kind of dessert you can serve as a special single portion for an afternoon treat or bust out when you want to impress. A cassata-inspired coffee that's really original, for sure. The way the sweet, fluffy ricotta melds with the strong coffee is like a grown-up sundae, but honestly, way more satisfying. Folks who love coffee-infused desserts will totally get why this one stands out. And here's the best part—no need for anything fancy. Just simple ingredients and a bit of time. Sicilian dessert variations like this highlight why the island's cuisine always sparks conversation. So, for anyone seeking a fresh twist on traditional Sicilian sweets, this dessert is both fun and memorable, offering that wow factor without any hassle. Dive into this culinary journey, and experience the charm and elegance of Sicily right from your kitchen.

INGREDIENTS: Cow's milk ricotta cheese ½ cup (125 g); Sugar - powdered, 25 g; Dark chocolate chips 1 ⅓ tbsp (20 g); Coffee 0.7 cup (160 ml); Candied orange 1 ½ tbsp (20 g); Pan di Spagna (Sponge cake) 4 - discs (6 cm each)

Preparation

How to prepare Cassata coffee

To prepare cassata coffee, sift the ricotta with a sieve 1, add the powdered sugar 2, also sifted, and mix everything with broad and quick movements to whip the mixture. Add the chocolate chips and candied fruit 3,

then mix well to combine all the ingredients 4. Transfer the cream into a piping bag and place it at the bottom of four medium glass cups 5. Meanwhile, prepare the sponge cake (by following the recipe you find Sponge cake) and let it cool. At this point, take the sponge cake and cut it horizontally in half, obtaining two discs. From one of the discs, cut out four circles with a diameter of about 2 1/3 inches using a round cutter. Place a sponge cake disc in each glass and put everything in the refrigerator to rest for a couple of hours.

Now prepare the coffee using a moka pot. To obtain excellent coffee, fill the boiler of your moka pot with cold water, preferably low in lime scale, making sure not to exceed the safety valve 7 (otherwise you will get a longer coffee). Fill the filter with ground coffee, forming a “small mound“ 8, which you will level by tapping the filter on the table with firm movements 9. Do not press with the spoon or make holes on the surface.

Screw the moka pot tightly 10 (to prevent the coffee from escaping from the sides as it rises), then place it on a low and steady flame to get a full-bodied coffee. As the coffee rises, a thick foam will form 11; we recommend not letting it bubble for too long to preserve its aroma and sweetness. Your coffee is ready: before pouring it, stir it directly in the moka with a teaspoon to make it more homogeneous. Take the glasses out of the refrigerator and complete everything by pouring a small cup of hot coffee (about 1.4 oz) into each one 12: cassata coffee is ready to be enjoyed!

Storage

We recommend consuming cassata coffee immediately.

Tip

If you wish, you can prepare the glasses with the cream even the day before, keeping them in the refrigerator (covered with plastic wrap) until the moment to pour the hot coffee.

With the leftover sponge cake, you can prepare delicious cake pops, click here

For the translation of some texts, artificial intelligence tools may have been used.

Cassata coffee

PRESENTATION

How to prepare Cassata coffee

Storage

Tip

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