recipe comes from Valentina
Harris.Valentina is an authority on Italian
food and food culture and a respected member of
the International Association of Culinary Professionals.
In 1984, Valentina published Perfect Pasta and
has since gone on to publish many more books on
of Valentina's ambitions is "to return home to
Tuscany semi-permanently with my sons to run Villa
Valentina, the ultimate Italian Cookery School
and centre of excellence, where I will celebrate
the food, wines and other related aspects of Italy".
recipe has been supplied by Celebrity Chefs UK,
through which Valentina can be booked for TV or
other appearances. Celebrity Chefs is a UK based
company which is the countrys only agency
specialising exclusively in the representation
of celebrity chefs. They are able to provide you
with a celebrity chef for any event. For further
information and to see details of some of the
chefs visit the web site <click
classic Sicilian treat is on offer here with Valentina
Harris's recipe for a elaborately decorated, rich,
ricotta-based dessert .
very fresh ricotta cheese
300g icing sugar, sifted
1 tsp vanilla extract
3 tbsp rum or liqueur
3 tbsp dark chocolate (70% cocoa content), splintered
3 tbsp chopped mixed candied peel
300g basic sponge cake, cut in thin slices
6 tbsp custard
pale green fondant
icingflakes of chocolate
rice paper flowers
the ricotta through a sieve, and then blend
it lightly with the icing sugar until it is
of the consistency of lightly whipped cream.
in the vanilla extract and rum. Mix in the chocolate
splinters and candied peel.
Line a 15cm bowl or pudding basin with aluminium
foil or baking parchment, then line it with
slices of sponge cake slices, using the custard
to cement the slices together securely.
the sponge-lined bowl with the ricotta mixture,
levelling the top carefully. Put a plate on
the top and press it down, then place the cassata
in the refrigerator to chill for 2 - 3 hours.
the cassata out on to a plate and ice it carefully
with the soft fondant icing. Decorate it extensively
with chocolate flakes, candied fruits, silver
balls, sugared almonds, rice paper flowers and
and chill until serving.
4 - 6