Sicilian cheesecake with long fingers, chocolate, white grapes and pistachios.
- 1 el traditional olive oil
- 150 g long fingers
- 6 el Marsala sweet Italian dessert wine
- 50 g extra bitter chocolate
- 50 g peeled unsalted pistachio nuts
- 250 g seedless white grapes
Grease the cake tin thinly. Cover the bottom with a part of the long fingers and sprinkle the Marsala over it.
Break the chocolate and finely chop the pistachio nuts.
Wash the grapes and keep a small bunch for the garnish. Cut the rest of the grapes into pieces.
Stir in the ricotta with the sugar. Stir the chocolate, nuts and grapes through the ricotta.
Clean the lemon well, grate the yellow skin off and squeeze out the fruit. Soak the gelatine for about 5 minutes in cold water.
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.
Mix through the ricotta. Beat the whipped cream and spatula ⅔ of the whipped cream through the ricotta mixture.
Spoon half of the ricotta mixture into the cake tin, smooth and cover with a layer of long fingers. Drizzle with the Marsala.
Spoon the rest of the ricotta mixture and smooth. Cover with long fingers and sprinkle the Marsala over it.
Cover the mold and let the cassata stiffen in the refrigerator for about 4 hours.
Pour the cassata on a dish and brush the top with the rest of the whipped cream. Garnish with the retained grapes.
Lightly dust with the cocoa powder. Cut the cassata into approx. 8 slices.
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