About this recipe: Creamy rich ricotta cheese filling.
My family has been making this since I was a little girl. We use a spring form pan and line with lady fingers then the filling. Chill and serve. - 21 Dec 2009 (Review from Allrecipes US | Canada)
This recipe is GREAT as I said in my first review. Perfect cassata cake that is even better than any NYC Italian bakery I have ever tasted because it is not sickly sweet and made with fresh filling rather than bagged pre-made filling. ***BUT*** DO NOT use the chocolate for the top...I always use the whipped cream frosting (made with a teaspoon of gelatin) from this website. I have never seen nor have I had Cassata cake with chocolate frosting. The combination of this cake with that frosting is PERFECT!!! =) - 23 Oct 2004 (Review from Allrecipes US | Canada)
This was awesome! I made this for Easter and served on top of cake dessert shells. I changed the recipe a little bit, instead of chocolate squares I used mini semi sweet pieces. My big Italian family couldn't get enough of this. - 10 Apr 2007 (Review from Allrecipes US | Canada)