Portioned cassatas with candied oranges

Votes: 2

How to Make - Individual Cassatas with Candied Oranges

Time: 1 hour.
Complexity: average
Servings: 6

Cassata is a Sicilian dessert made with a sponge shell filled with a ricotta filling. Make individual cassatas, which require no baking. Use savoiardi biscuits for the sponge, and since these cassatas will be orange-flavored, soak them in a mixture of orange syrup and liqueur. The cassata filling is a delicious cream made with ricotta, cream, grated chocolate, orange liqueur, and candied orange peel. To garnish the dessert, use candied navel oranges—they're sweeter and juicier than regular oranges, but poached in syrup, they're simply exquisite. Enjoy the amazing combination of oranges, creamy filling, and dark chocolate.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Candied oranges

2 navel oranges
1.5 cups of sugar

Filling

450 g ricotta
1/3 cup icing sugar, sifted
1/4 cup dark chocolate, coarsely grated
1/4 cup chopped candied orange peel
2 tbsp whipping cream
1 tbsp. l. orange liqueur
1 tsp vanilla extract

Assembly

0.5 cup syrup from candied oranges
0.5 cups of water
3 tbsp. l. orange liqueur
200 gr. savoiardi cookies

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Oranges, sugar, ricotta cheese, powdered sugar, dark chocolate, candied fruit, cream, Orange liqueur, vanilla extract, shortbread cookies

Cooking the dish according to the recipe:

Slice the oranges into thin circles and remove the seeds without tearing the circles.
Bring a saucepan of water to a boil and add the orange slices. Cook for 1 minute, then drain.

Pour 1.5 cups of fresh water and sugar into a saucepan. Bring to a boil and add the orange slices. Simmer uncovered for 20 minutes. The peel will become slightly translucent (but not completely).
Remove the pan from the stove and cool the oranges in the syrup to room temperature. Candied oranges can be stored in the refrigerator for up to a month.
Filling: Mix all ingredients thoroughly and refrigerate until assembly.
Line 6 ramekins or other molds with plastic wrap. Remove 6 orange slices from the syrup, let the syrup drain, and place one slice in the bottom of each mold.
Heat the orange syrup, adding water and orange liqueur, until just above a boil. Cut the cookies to fit the ramekins and dip them in the syrup. Then immediately arrange them tightly over the entire surface of the ramekins.
Then add the filling and cover with the soaked cookies. Wrap the ramekins in plastic wrap and refrigerate until ready to serve.
Before serving, unwrap the cassatas and place them on portioned plates, removing the film.

Cassatas can be stored for 2 days.