Cassata Cups

Name: Cassata Cups
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: Eggs (medium) 2; Type 00 flour &frac13; cup; Sugar 5 tbsp; Honey 1 tsp; Vanilla bean ½; Ricotta cheese 1 ¼ cup; Condensed milk 0.3 cup; Dark chocolate chips 1.75 oz; Mixed candied fruit (oranges, citron, pear, cherries) to taste

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285

Calories per serving

Vegetarian

Energy Kcal 285
Carbohydrates g 36
of which sugars g 30.9
Protein g 9.4
Fats g 11.4
of which saturated fat g 6.5
Fiber g 0.5
Cholesterol mg 99
Sodium mg 89

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 6

PRESENTATION

Cassata cups take everything folks love about classic Sicilian sweets and give them a cool, modern spin. So, here's the thing: Instead of the usual big cake, these Sicilian dessert cups are layered right into individual glasses—making them easy to serve and fun to eat. Seriously good. Each cup packs in that creamy ricotta filling, bits of chocolate, and those sweet candied fruits that pop with color—kinda like a party in every bite. And look, what sets these ricotta dessert cups apart is the way the layers come together: a little crunchy sponge, then the moist ricotta, then another hit of fruit and chocolate. You get all the textures and flavors of traditional cassata, but in a size that’s just right for sharing at family get-togethers or passing around at a big holiday meal.

Thing is, this mini cassata recipe lets you try something a little new while still keeping that festive, joyful vibe Sicilian treats are famous for. Really, in Sicily, people make all kinds of cassata—there’s cassata al forno, baked in the oven, and even cassatine, which are smaller, round versions. But these cassata cups really be different at parties since they’re quick to serve and look super pretty on the table. Pretty much. The cool thing is, you still get that tender bite from the cake, plus the rich ricotta that makes every spoonful feel special.

Italian dessert cups like these are all about bringing folks together, making it easy to pass out something colorful and delicious without much fuss. Whether you’re making a bunch for a celebration or just want to bring a little Sicily to your dinner table, these individual cassata servings really really hit the spot. With a mix of old and new, they remind everyone of the old-school flavors while fitting right in with today’s way of serving dessert. From the first spoonful, you get a taste of Sicily’s famous food tradition—warm, sweet and full of life. Plus, the bright layers and rich flavors make them perfect for impressing guests, adding a touch of Italian flair to any occasion. Can't go wrong. And it's a simple yet elegant way to enjoy the heart of Sicily.

INGREDIENTS

285

Calories per serving

Ingredients for the sponge cake with a diameter of 12.5 inches: Eggs 2 - (medium); Type 00 flour ⅓ cup (40 g); Sugar 5 tbsp (60 g); Honey 1 tsp (5 g); Vanilla bean ½

for the cream: Ricotta cheese 1 ¼ cup (300 g); Condensed milk 0.3 cup (100 g); Dark chocolate chips 1.75 oz (50 g); Mixed candied fruit to taste - (oranges, citron, pear, cherries)

Preparation

How to prepare Cassata Cups

To prepare the cassata cups, start with the preparation of the sponge cake. Take the room-temperature eggs, crack them, and pour them into the stand mixer 1. Then add the honey 2 and the seeds from the vanilla bean 3.

Now gradually add the sugar 4 and whip until the mixture becomes light and frothy 5. After about 10 minutes, you will achieve the desired consistency. At this point, sift the flour and gently incorporate it into the previously obtained mixture, being very careful not to deflate the batter 6.

Then take a 12.5-inch baking tray and line it with parchment paper. Pour the mixture into the lined tray 7 and level it well so that it is uniform and the baking is even. Bake the tray in a preheated static oven at 329°F for about 15 minutes. By the end of the baking, the mixture will have a golden color 8. While the sponge cake is baking, proceed with preparing the cream for your cassata cups. Sift the ricotta to make it even softer and creamier 9.

Combine the sifted ricotta with the condensed milk 10 and mix until you get a homogeneous mixture. Add the chocolate chips 11 to this mixture and blend the ingredients. The cream for your cups is ready. Once the baking time of the sponge cake is over, remove it from the oven and let it cool. When it reaches room temperature, take a pastry cutter with a diameter of 2 inches (for the bottom discs of the cup) and one of 3 inches (for the middle discs of the cup) 12. You will have a small amount of sponge cake left over. Now cut out the sponge cake to obtain as many discs as there are cups.

Now move on to assembling the cups. Take the cups and place the 2-inch diameter sponge cake on the bottom 13. With a piping bag, pour the previously prepared ricotta and condensed milk cream 14. Now take the candied fruits and cut them into small pieces 15.

Add the chopped candied fruits using tweezers 16 and on top of these, add a 3-inch sponge cake disc 17. Again, using the piping bag, fill with the ricotta and condensed milk cream, then with the candied fruits. The cassata cups will be ready to enjoy 18!