Neapolitan Cassata: the recipe for the traditional dessert with ricotta cream and candied fruit

Step 11
Let it cool on a rack for at least half a day

Step 12
In the meantime, prepare the filling for the Neapolitan cassata by collecting the ricotta in a bowl.Step 13
Add the powdered sugar

Step 14
Mix with a spoon or, to make it easier, you can use an electric whisk.

Step 15
The ricotta cream should be smooth and lump-free. Set aside less than half of it, which you will later use to cover the Neapolitan cassata, cover with cling film and place in the refrigerator.

Step 16
Add the chopped candied fruit mixture to the ricotta filling

Step 17
Add the chocolate chips

Step 18
Mix thoroughly to evenly distribute the ingredients. Cover with cling film and transfer the ricotta cream to the refrigerator for at least 2 hours.

Step 19
Prepare the syrup by dissolving the sugar in the water until it boils, then add the liqueur and let it cool.

Step 20
Cut the sponge cake in half

Step 21
Cut the base one centimeter from the edge, creating a sort of hollow

Step 22
Wet the bottom with the liqueur syrup

Step 23
Pour the ricotta cream on the bottom of the sponge cake

Step 24
Distribute it evenly

Step 25
Cover with the other sponge cake disk, adapting it perfectly to the bottom.

Step 26
Pour the ricotta cream set aside

Step 27
Decorate the Neapolitan cassata with a mixture of candied fruit

Step 28
In the center of the cassata you can place a candied cherry and all around the orange peels in a radial pattern. You can garnish by adding chopped pistachios, chocolate chips and candied lemon. Place the Neapolitan cassata in the refrigerator until ready to serve.

Step 29
Serve the Neapolitan cassata

Storage:
The Neapolitan cassata can be stored in the refrigerator, well covered, for up to 2 days.