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six Cassata Siciliana mini cakes on a white ceramic plate

Cassata Siciliana Mini Cakes

These Cassata Siciliana Mini Cakes capture the soul of Palermo in every bite. Soft sponge soaked with Marsala, filled with sweet ricotta and chocolate, wrapped in green marzipan, and topped with glossy icing and candied fruit — a true Sicilian treasure.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Decorating 15 minutes
Total Time 2 hours 30 minutes
Servings: 6 mini cakes
Course: Breakfast Pastry, Dessert
Cuisine: Italian, Sicilian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Sponge (or use pre-baked sponge cake)
  • 12 sponge cake discs 8 cm / 3 inches each
  • 2 –3 tbsp Marsala wine or orange syrup for non-alcoholic
For the Ricotta Filling
  • 400 g 14 oz whole-milk ricotta cheese, room temperature
  • 100 g 3.5 oz powdered sugar (sifted)
  • 60 g 2 oz dark chocolate, chopped (or chocolate chips)
  • 2 tbsp chopped candied orange peel
  • 1 tbsp chopped pistachios optional
For the Marzipan (Green Almond Paste)
  • 280 g 10 oz almond paste or marzipan
  • Powdered sugar for dusting and kneading
  • Green food coloring gel preferred
For the Icing and Decoration
  • 100 g 3.5 oz powdered sugar
  • 1 –2 tbsp water to form a pourable icing
  • Assorted candied fruits orange, cherry, citron
  • A few sliced almonds or chopped pistachios for garnish

Method
 

Step 1: Make the Ricotta Filling
  1. In a bowl, whisk ricotta and powdered sugar until smooth and creamy.
  2. Fold in chopped dark chocolate, candied orange, and pistachios.
  3. Set aside at room temperature while you prepare the sponge.
Step 2: Prepare the Sponge
  1. Cut 12 sponge cake discs about 8 cm wide.
  2. Lightly brush each with Marsala or orange syrup — just enough to moisten, not soak.
Step 3: Assemble the Mini Cassate
  1. Line 6 small bowls (8 cm wide) with parchment paper.
  2. Place one sponge disc at the bottom of each bowl.
  3. Spoon the ricotta filling until almost full.
  4. Place the second sponge disc on top and press gently so the surface is even.
  5. Cover and refrigerate for at least 1.5 hours to set.
Step 4: Roll and Tint the Marzipan
  1. Knead almond paste with a bit of powdered sugar until soft.
  2. Add a drop of green gel coloring and mix evenly.
  3. Roll the marzipan thinly (about 4–5 mm).
Step 5: Unmold and Cover
  1. Carefully lift each chilled mini cake from the bowl using the parchment.
  2. Drape the marzipan over the top and sides, trimming neatly.
  3. Smooth the surface with your fingers or a damp cloth.
Step 6: Ice and Decorate
  1. Mix powdered sugar with a little water to make a glossy white icing.
  2. Pour a small circle in the center of each mini cake.
  3. Decorate with candied fruits and nuts.
  4. Chill briefly to set before serving.

Notes

  • Ricotta: Always use fresh, whole-milk ricotta for best texture. Drain if watery.
  • Marzipan tip: Keep it pliable. If it cracks, rub a little water on your fingertips to smooth it.
  • Flavor tweak: Add a pinch of cinnamon or orange zest for warmth.
  • Make-ahead: The filling and marzipan can be made a day before.
  • Storage: Keep covered in the fridge up to 4–5 days.