Sicula sugnu

Sicula sugnu: a voyage into my Sicily with the same surprise and curiosity as if Eva came here now!!!

mercoledì 23 maggio 2012

home made cassata with ricotta & coffee cream

put a layer of Savoiardi biscuits in a bowl,
after pouring them in a solution of 3/4 water and 1/4 of coffee(espresso).
In the meantime, using the BIMBI(great invention!!) prepare a ricotta cheese cream mixing excatly for each kg of ricotta 300gr of sugar and some liquid pure coffe
till it become almost like a mousse.
Cover the layer of biscuits with that cream
Then put another layer of buscuits poured in the coffe like you did above
and make another ricotta &coffee cream layer
cover with other buscuits 
put in the fridge .It would be better to make the cake the day before eating 
so keeping it in the fridge for the whole day

just before eating
and decorate as you wish
here we cover with some ricotta cream and candies....

very simple
very good
very genuine


recipe courtesly by Mrs Nora Chimirri, a wonderful lady , owner of CASE DAMMA ,
a wondeful agriturismo built on an old fortified masseria  not far from Siracusa, immersed in a beautiful garden. Ideal for your location

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