STOP Buying Store-Bought Desserts and Make THIS Easy Cassata di Panettone Instead (VIDEO)
No-bake Panettone Cassata cake, the quick and easy recipe, perfect to use leftover Christmas Panettone or Easter Colomba.
Make Pandoro or Panettone at home takes a long time. But if you have a ready-made Panettone, maybe a Christmas leftover, you can make this delicious Panettone Cassata Cake, a quick and easy panettone pie that will impress your guests! The recipe for Panettone with ricotta cream is very easy, does not require baking and, believe me, it’s really delicious!
What is Panettone Cassata
Panettone Cassata is a cake made with Panettone filled with a delicious ricotta cream reminiscent of the Cassata, a traditional Sicilian Dessert. This is a way to serve a Christmas dessert while maintaining the tradition of regional recipes that we love so much.
Obviously, you can also use Pandoro or Colomba during the Easter period, but in my opinion Panettone is best for this recipe.
Ingredients for Cassata Panettone Cake Recipe
- 1 Panettone — You can replace Panettone with Pandoro or Colomba cake.
- 350 g ricotta cheese (1⅓ cups plus 1 tbsp)
- 150 g sugar — White granulated sugar is fine (¾ cup)
- 100 g dark chocolate chips (½ cup plus 1 tbsp)
- Powdered sugar for decoration
- Red fruit for decoration — Candied cherries, cranberries, raspberries or currants.
Homemade Panettone Cassata Video Recipe
Tools You Need to Make Panettone Cassata
To prepare this dessert you need, in addition to traditional tools, a spring form pan with a diameter of 18-20 cm (7.5 – 8 inch).
How to Make Panettone with Ricotta Cream
Make the Base. Cut the panettone into slices about 3 cm thick (1 inch) at the widest part and place 4-6 panettone slices on a sheet of parchment paper, overlapping them slightly to form a rectangle. Press the slices with a rolling pin to form a single base.
Using a saucepan, cut out a panettone disc about 6 cm (2 inch) in diameter larger than your chosen springform pan.
Repeat with the other panettone slices and cut out another slightly smaller disc.
Prepare the filling. In a large bowl, combine the ricotta cheese and sugar, using a spatula, to get a smooth and soft cream. Add the chocolate chips and mix well.
Assemble. Cover the cake pan with clear plastic wrap and place the first panettone disc inside using parchment paper. Press it well with your hands against the edges, which should be as high as possible to be filled with the ricotta cream. Add the ricotta cream into the panettone cake base.
Take the smaller panettone disc and turn it over on the ricotta filling, pressing it down slightly to stick to the edges of the cake.
Cover with transparent film and refrigerate for at least 3 hours.
After 3 hours, carefully turn the Panettone Cassata onto a serving plate, remove the film and garnish with powdered sugar and red fruit.
Panettone Cassata Storage Instructions
Store Panettone Cassata in the refrigerator for 3 days. You can freeze it for 15 days. In this case, let it thaw in the refrigerator before serving
No-bake Panettone Cassata Cake
Equipment
- 1 sprinform pan with a diameter of 18-20 cm
Ingredients
- 1 Panettone or pandoro
- 350 g Ricotta
- 150 g Granulated sugar
- 100 g Dark chocolate chips
- Powdered sugar for decoration
- Red fruits for decoration candied cherries, cranberries, raspberries or currants
Instructions
- Cut the panettone into slices about 3 cm thick at the widest part.
- Place 4-6 panettone slices on a sheet of parchment paper, overlapping them slightly to form a rectangle.
- Press the slices with a rolling pin to form a single base.
- Take a cake pan with a diameter of about 18 cm. Using a saucepan, cut out a panettone disc about 24 cm in diameter.
- Repeat with the other panettone slices and cut out another slightly smaller disc.
- In a large bowl, combine the ricotta cheese and sugar, using a spatula, to get a smooth and soft cream.
- Add the chocolate chips and mix well.
- Cover the cake pan with clear plastic wrap and place the first panettone disc inside using parchment paper. Press it well with your hands against the edges, which should be as high as possible to be filled with the ricotta cream.
- Add the ricotta cream into the panettone cake.
- Take the smaller disc and turn it over on the ricotta cream, pressing it down slightly to stick to the edges of the cake.
- Cover with transparent film and refrigerate for at least 3 hours.
- After 3 hours, carefully turn the Cassata cake onto a serving plate, remove the film and garnish with powdered sugar and red fruit.
