My cassata cake is like an Italian trifle without the bowl. Lady fingers brushed with rum syrup, layered with sweet cannoli cream that’s studded with chocolate, and then topped with chocolate shavings and pistachios. Getting the whole thing together is a three day process, but each step is very simple and well worth the wait. On the first day, make the cream. On the second day, assemble the cake. On the third day, eat 🙂
This trifle is sweet, yet very light and refreshing. And with only five ingredients (lady fingers, fruit liqueur, whipping cream, sugar, and fresh fruit) and no cooking, it’s a breeze to put together. Everything here is done to taste. Use as much liqueur, whipped cream, or berries as you like! For a truly eye-catching dessert, make it in a springform pan or, for even more simplicity, just use a clear glass trifle bowl.
My very first clafoutis, made with figs and raspberries.
I got the recipe from my mom’s copy of The Best of Gourmet: 1988 Edition…which she just bought for a dollar, by the way…When I saw the dish had figs in it, a fruit you rarely see in recipes anymore, I just couldn’t pass! It was so incredibly easy to make too. All I had to do was slice the figs in half, arrange them in a dish with the berries, mix up some batter, and pour it in!
A sweet yet refreshing dessert: white cake filled with fresh raspberries, covered in silky, just-sweet-enough buttercream, and topped with loads of raspberry sauce and poached peaches. The only thing that could make it better is vanilla ice cream.