Cassatine are the compact, street-friendly version of the classic Cassata Siciliana. Smaller than the traditional cake and typically without the candied fruit decoration on top, these little pastries are designed for on-the-go enjoyment — a common sight on the busy streets of Palermo. Each cassatina is a layered mini cake: soft Pan di Spagna, a rich sweet ricotta and chocolate filling similar to cannoli cream, a thin marzipan lining, and a glossy Royal Icing cap finished with a candied cherry. Their portable size and bold flavours make them a Sicilian favorite at bakeries and street stalls.
Ingredients (makes two cassatine about 10 cm in diameter and 4–5 cm high):
– 2 heaped tablespoons cannoli filling with chocolate (see the cannoli filling recipe for details)
– A few slices of Pan di Spagna, cut to size
– Green marzipan (approx. half the usual batch)
– Simple syrup (water and sugar)
– Fluid Royal Icing (enough to cover the tops)
– 2 candied cherries
Preparation overview:
- Make the marzipan first and wrap it tightly; chill until firm.
- Bake Pan di Spagna and allow it to cool completely — ideally overnight — so it slices cleanly.
- Prepare the ricotta-based cannoli filling and chill it until assembly.
The day before serving, assemble the cassatine so flavours meld and the shape holds.
Choose a mould: a small round mould that tapers slightly toward the top works best and should be about 3–3.5 cm high. If you don’t have an official cassatina mould, a short ramekin will do; the final result will still be delicious.
Line the mould: press cling film into the bottom and up the sides of each mould to make unmoulding easy.
Roll the marzipan to about 3 mm thickness and cut a strip to fit the inside walls of the mould. Fit the marzipan into the mould so it forms a thin lining. Trim any excess.
Prepare the cake layers: slice Pan di Spagna to roughly 0.5 cm thickness. Lightly brush each slice with simple syrup (sweetened water) so the cake becomes more pliable and will seal well against the marzipan.
Assembly: place a layer of the moistened Pan di Spagna in the bottom of the mould and press gently to form the base. Spoon in about one heaped tablespoon of cannoli filling, spreading it evenly and pressing down slightly with the back of a spoon. Cover the filling with a second layer of slightly moistened Pan di Spagna, pressing to compact the layers and seal the filling inside. Fold the cling film over the top and chill the assembled cassatine in the refrigerator overnight so they set and are easy to unmould.
The next day, carefully remove the cling film and unmould each cassatina. Prepare a slightly fluid Royal Icing — think cookie flooding consistency so it spreads smoothly but still sets with a glossy finish. Spoon or pour the icing over the top of each cassatina to create a neat, even cap. Place a candied cherry in the center of the iced top while the icing is still wet.
Return the finished cassatine to the fridge briefly to allow the Royal Icing to set completely. Once set, they are ready to serve.
Serving suggestions: cassatine are best enjoyed slightly chilled. Their combination of tender sponge, creamy ricotta filling, tender marzipan and sweet icing offers a satisfying contrast of textures and flavours. They travel well, so they’re perfect for a picnic, a café treat or a small celebration.
Enjoy these Sicilian treats — a small pastry that captures the essential flavors of cassata in a portable, delightful form.