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Cassata per glass

by Ada Parisi
5 min read

Cassata per glass. You adore the cassata but the idea of preparing it overwhelm you, Why do you think it's a long and perilous? I have the solution for you: prepare it single portion, making delicious and elegant Sicilian cassata by the glass. The taste is the same as the original, because it has all its components: Spain loaf, ricotta, chocolate, candied fruits, Marzipan. I recommend, you have to prepare the dessert a day in advance, so that the ricotta give in damp and wet the sponge. On my YouTube channel (subscribe to receive all my videos) You can find the VIDEO RECIPE cassata of the glass.

If you have time and you have to prepare the same day, then I suggest you add some’ of bathes with respect to Original recipe of the Sicilian cassata because, saw modest amounts, sweet may not be wet enough. Is, in any case, if you want to try your hand at the natural size cassata, you will also find the VIDEO RECIPE step by step turned into pastry Palermo Coast.

The realization of this sweet sweet sweet is quick and decidedly simple. As well as a little bit of calories less because the amount of marzipan and Candied peel is very limited. I wanted to process this quashed by the glass for all those who love this sweet but have never felt able to face its realization. He always had a huge success on the table and has been made and remade a thousand times, I'm sure that will appeal to you. Have a good day.

Sicilian Cassata THE GLASS (easy recipes)

Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


a Spain loaf from 24 cm

1 kilo of ricotta cheese

400 grams powdered sugar

100 grams of dark chocolate drops

250 grams of marzipan (almond paste)

Green food coloring, to taste

candied orange peel, to taste

8 candied cherries

pumpkin or other candied, to taste


120 milliliters of water

50 grams caster sugar


First look at the VIDEO RECIPE cassata of the glass. I suggest you prepare Spain loaf for the Sicilian cassata the glass with one day in advance, and retain completely wrapped in cling film in a cool and dry place. So it will cut more easily.

If you can not prepare the Sicilian cassata the glass with at least one day in advance, I suggest you prepare the syrup: pour into a saucepan the mineral water and the sugar and bring to a boil. Boil for 5 minutes over high heat, then cool completely.

Cut into small cubes (brunoise) and in fillets peel and orange peel strips the pumpkin

Sift the ricotta through a sieve, a chinoise or even with the food mill, then add the powdered sugar and work with a spatula until the mixture is creamy, smooth and silky. Add the dark chocolate chips and chopped candied orange peel.

Cut in half the sponge and cut 16 disks the size of glass you have chosen for your Sicilian cassata.

Place at the bottom of each glass a pan of Spain, sprinkle with a little water and sugar syrup. Distribute part of cottage cheese loaf Spain (if you use a pastry bag able to pour the ricotta in an orderly and clean), then cover with a second diskette and add that too. Cover with the rest of the ricotta.

Work on marzipan with green food coloring until you get a color similar to that of photography (You can also use a natural pistachio marzipan, If you find it, but the color will be darker and less bright). Spread the marzipan with a rolling pin on the worktop sprinkled with powdered sugar until obtaining a thickness of 3-5 mm at the most, and cut out some disks the size of glass you have chosen.

Cover the last layer of ricotta with a marzipan, pressing gently so as not to leave empty. Garnish cassata the glass with a candied cherry, a strip pumpkin and candied orange peel and refrigerate for at least 12 hours before serving, so that the flavors of the glass can blend cassata. Bon appétit!

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Alexander 22 July 2017 - 20:45

Hi Ada.
I made this recipe last night with my mom,and we servitooggiper my brother's birthday…absolutely perfect!!
A beautiful and tasty recipe ( and much easier than having to do a whole cassata)
The only thing we have changed and that in aqua with sugar we affiunto the cold when the aqua and sugar maraschino beached itself after the bollizzione.
Thank you and see you 🙂

Ada Parisi 25 July 2017 - 13:33

Thanks Alessandro! I'm glad, indeed delighted! And happy belated birthday to your brother!

Alexander 25 July 2017 - 22:18

Thanks Ada.
And like my brother ( and any other) Very much…six glasses completely empty 🙂

I haven't decided yet what but next week to bake’ another one of your recipes 🙂
thanks and see you soon

Ada Parisi 26 July 2017 - 11:41

Thanks again! Let me know what you make?, I recommend! ADA

Maja April 26, 2016 - 21:22

Cara Ada,
Scusa e’ da un po che non mi faccio sentire; ti seguo sempre e sei sempre una vera guru per me in cucina. Fra pochi giorni vado a Palermo e siccome e’ la prima volta, ti potrei chiedere se conosci la citta’ e se hai qualche raccomandazione di ristoranti? Grazie mille.

Ada Parisi April 27, 2016 - 08:54

Hi Maja! Lucky you, you go to Palermo! Scored two restaurants: The old men of jalapenos restaurant and Casa del Brodo. Are special in a different way and I'm sure you'll love. Then go to Antica Focacceria San Francesco (the parent company) and don't miss the panelle, the croquettes and the roll with spleen and ricotta. Then the bakery and pastry Hat Mazara, behind the Court. If you can, make a visit to the Botanical Garden which is wonderful…. Is’ a city that I love immensely, My mom is from Palermo, If you want some other suggestions are here! A hug. ADA

Maja April 29, 2016 - 23:51

Thank you very much, you are very kind! I can't wait, I'm’ know when I get back. Hugs.


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