Chocolate, cherries and figs bathe in a a sweet ricotta layer surrounded on either side by liqueur infused cake.
- Line an 8 x 30cm bar pan with plastic wrap, allowing the sides to overhang. Use a serrated knife to cut two 1cm-thick slices from the Madeira cake, lengthways. Trim the slices to fit the lined pan. Brush slices with 1 tablespoonful of the liqueur.
- Combine the ricotta, cream, sugar, chocolate, cherries, figs, orange rind and 2 tablespoonfuls of the liqueur in a bowl. Place one slice of cake in the base of the pan. Add the ricotta mixture and smooth the surface. Top with the other slice of cake. Brush the surface with remaining liqueur. Cover with plastic wrap and place in the freezer for 6 hours or until firm.
- Invert the cassata onto a serving platter. Cut into slices and serve with extra figs and cherries, if desired.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set