INGREDIENTS

INSTRUCTIONS

FILLING
CHOCOLATE FROSTING
For filling:
Combine dried currants and 2 tablespoons Marsala in small bowl. Let
currants macerate 15 minutes. Cut cherries into eighths and drain on
paper towels. Drain currants.
Puree ricotta cheese, sugar, remaining 3 tablespoons Marsala and
whipping cream in processor until smooth. Transfer to medium bowl.
Gently mix in currants and cherries.
Peel any loose crust from pound cake and discard. Cut pound cake
lengthwise into 3 horizontal layers. Place bottom layer on serving
platter. Spread half of filling over. Place second pound cake layer
atop filling. Spread remaining filling over. Arrange third pound cake
layer atop filling. Smooth sides with rubber spatula. Refrigerate
cassata until filling is firm, about 2 hours.
For Frosting:
Combine 1/2 cup reserved cherry syrup, semisweet chocolate and
Marsala in heavy medium saucepan. Stir over low heat until chocolate
melts and mixture is smooth. Remove from heat. Add unsalted butter a
few pieces at a time and whisk until melted. Refrigerate frosting
until thickened to spreading consistency, stirring occasionally,
about 20 minutes.
Slide sheets of waxed paper under edges of cassata. Transfer 1 cup
chocolate frosting to pastry bag fitted with medium star tip. Spread
remaining chocolate frosting over sides and top of cassata. Pipe
frosting in pastry bag in swirls on long sides and in rosettes along
upper edges of cassata. Refrigerate until set. (Can be prepared 1 day
ahead.) Let cassata stand at room temperature 20 minutes before
serving.
Serves 6.
Bon Appetit April 1991
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