
California Date Cassata
Ingredients
- 1 1/4 cup California Dates, chopped
- 1 cup Ricotta Cheese, part-skim
- 5 tbsp Sugar
- 1 tbsp Lemon Juice
- 1/2 tsp Lemon Peel, fresh and grated
- 1 oz Semi-Sweet Chocolate, chopped
- 10 oz Pound Cake
- 3 tbsp Sherry
- 4 1/2 cup Strawberries, sliced
Instructions
- In a small mixing bowl, mix together ricotta, 2 Tbsp sugar, lemon juice and lemon peel. Stir in 1/2 cup dates and the chocolate and set aside. Trim brown edges from pound cake and slice horizontally into 3 slices. Sprinkle bottom slice with 1 Tbsp sherry. Spread with half of the ricotta mixture. Set the second slice on top of the first. Sprinkle the second slice with 1 Tbsp of sherry and spread with remaining ricotta mixture. Cover them with the remaining slice and sprinkle with 1 Tbsp sherry.
- Line a 9x4 inch bread pan with plastic wrap and set Cassata inside. Cover with plastic wrap. Place 2 unopened #12 cans in another 9x4 inch bread pan and set on top of Cassata to weigh it down. Refrigerate 2-3 hours or overnight.
- One half hour before serving, combine strawberries with remaining 3 Tbsp sugar and 3/4 cup dates. Let sit at room temperature. To serve: Remove Cassata from pan and slice into 12 slices. Place 2 slices on each plate along with 3/4 cup strawberry mixture.
Tried this recipe?Let us know how it was!
Leave A Comment