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5
out of 5
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You should try this!,
January 9, 2009
By pomino
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"Great fun preparing this dish, but make sure you have ample time. I prepared five cassata's for the Christmas dinner we sold in our Italian delicatessen shop last year. Especially the preparation of 3.5 kg of marsipan and preparing thin sheeths was a challenge.
The nice thing about this dish is its abundancy in tastes and appearance, a true reflection of Sicilian pasticceria art.
Kyle's recipee is quite classic and if you follow it step by step, use your creativity in decorating the cassata, you cannot fail. If you like, you can add some pistacchio nuts to the ricotta mixture."
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3 of 3 people found this review helpful.
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