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Magicrain1111
Sicilian cheesecake
Sicilian cheesecake with long fingers, chocolate, white grapes and pistachios.
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Ingredients
Directions
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Grease the cake tin thinly. Cover the bottom with a part of the long fingers and sprinkle the Marsala over it.
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Break the chocolate and finely chop the pistachio nuts.
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Wash the grapes and keep a small bunch for the garnish. Cut the rest of the grapes into pieces.
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Stir in the ricotta with the sugar. Stir the chocolate, nuts and grapes through the ricotta.
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Clean the lemon well, grate the yellow skin off and squeeze out the fruit. Soak the gelatine for about 5 minutes in cold water.
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Bring the lemon juice to the boil with the rack. Squeeze the gelatine and remove the lemon juice with the rack of the fire and dissolve the gelatine.
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Mix through the ricotta. Beat the whipped cream and spatula ⅔ of the whipped cream through the ricotta mixture.
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Spoon half of the ricotta mixture into the cake tin, smooth and cover with a layer of long fingers. Drizzle with the Marsala.
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Spoon the rest of the ricotta mixture and smooth. Cover with long fingers and sprinkle the Marsala over it.
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Cover the mold and let the cassata stiffen in the refrigerator for about 4 hours.
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Pour the cassata on a dish and brush the top with the rest of the whipped cream. Garnish with the retained grapes.
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Lightly dust with the cocoa powder. Cut the cassata into approx. 8 slices.
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Nutrition
280Calories
Sodium21% DV500mg
Fat25% DV16g
Protein14% DV7g
Carbs9% DV27g
Fiber4% DV1g
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