Description
Layered ricotta and candied oranges make a dessert that’s both light and indulgent. This mini cassata is a must-try for a sweet finish.
Ingredients
Units
Scale
Candied Orange Slices:
- 2 oranges
- 1 1/2 cups sugar
- 1/4 cup water
Filling:
- 100g ricotta cheese
- 1/3 cup icing sugar, sifted
- 1/4 cup coarsely chopped dark chocolate
- 1/4 cup candied orange peel or slices
- 2 tbsp whipping cream
- 1 tbsp orange liqueur
- 1 tsp vanilla extract
- Ladyfingers as needed
Instructions
- Slice 2 oranges into thin wheels, and remove seeds gently.
- Boil in water for 1 minute, then drain and discard water.
- In the same pot, mix ¼ cup water and 1 ½ cups sugar, simmer, add orange slices, cook uncovered 20 min until slightly translucent. Let cool in syrup.
- Beat 100g ricotta, ⅓ cup icing sugar, ¼ cup chocolate, ¼ cup candied peel, 2 tbsp cream, 1 tbsp liqueur, 1 tsp vanilla until creamy. Chill.
- Line 6 ramekins with plastic wrap, place drained orange slices at bottom.
- Heat syrup with water and extra liqueur until just below simmer.
- Dip ladyfingers and line ramekins.
- Spoon ricotta mixture in center, top with more dipped ladyfingers.
- Wrap and chill at least 2 hours.
- To serve, invert onto plates, peel wrap, drizzle with syrup.
Notes
Prepared, tried, and tested by Joy
