Cassata Trifle Recipes

STRAWBERRY CASSATA

Steps:

• Bake the cake: Heat oven to 350 degrees. Butter and flour an 8-inch diameter springform pan and set aside.
• In a stand mixer fitted with the whisk attachment, beat eggs at medium speed. Add sugar, lemon zest, salt and almond extract and continue whisking for 10 to 15 minutes, until mixture is quite thick and nearly holds peaks. Fold in flour quickly.
• Pour batter into prepared pan. Bake for 25 minutes or until a skewer emerges dry when inserted in the middle of cake. Cool on a rack. (It's best to make the cake a day in advance.)
• Make the syrup: Simmer sugar, 1/2 cup water and the lemon zest over medium heat for 10 minutes. Cool, stir in grappa and set aside.
• Meanwhile, make the filling: Whisk together ricotta and sugar to a spreadable consistency.
• Slice cake into 4 thin layers. Put 1 layer on a cake platter. Paint generously with syrup and spread with a quarter of the ricotta filling. Repeat with remaining 3 layers, stacking as you go. Smooth top layer of ricotta cream.
• Cover and refrigerate for at least 2 hours, or up to 24 hours. Keep refrigerated until an hour before serving.
• To serve, toss berries with sugar and lemon juice. Let macerate no more than 10 minutes, then spoon berries over cake.

CASSATA TRIFLE

Steps:

• Place the sponge fingers on a plate and drizzle over half the Marsala or orange juice and use to line the sides of a 500g loaf tin.
• Place the ricotta, mascarpone, grated chocolate, remaining Marsala or orange juice, icing sugar and mixed peel in a bowl and mix well.
• Spoon the marcarpone mixture into the loaf tin and smooth the top.
• Chill for 1-2 hours or overnight.
• To serve, turn out onto a serving plate and dredge with cocoa.