How to Make a Cassata, the Most Beautiful Holiday Dessert

TheChocolate-and-Citrus Cassataon the December cover ofvwin德赢ac米兰食品和美酒vwin德赢ac米兰is a stunner. Is it a super-simple recipe that you can throw together on a weeknight in under 20 minutes with pantry staples? Nope, not quite. This gorgeous holiday centerpiece dessert from pastry chef Maggie Scales, ofRebecca Wilcomb's New Orleans restaurant Gianna, takes a little planning. But considering that everyone who has a slice will be talking about it until next December, it's totally worth it. Here's how to make your own:

At least one day before you plan to make the cassata, spoon ricotta into a cheesecloth-lined colander set inside a bowl. Wrap cheesecloth over ricotta; place 2 or 3 canned goods in a small bowl, and set bowl on top of ricotta. (Weighting the ricotta extracts the most moisture.) Place in refrigerator; drain at least 24 hours or up to 3 days.

蛋糕层可以烘烤到一天之前的一天，然后再烘烤。让烤蛋糕层在盘子上的锅中冷却10分钟。从平底锅中取出蛋糕，然后冷却至室温，约1小时。立即将每个蛋糕层用保鲜膜包裹并冷藏，直到准备组装木薯。

The pistachio praline may be made up to one week before serving the cassata, but it must be kept completely dry and stored in an airtight container. (This type of hard candy will start to get sticky and melt if it’s refrigerated or stored in a humid kitchen.) Find a cool, dry spot to store the airtight container until ready to assemble the cassata.

Place a 71/2-inch cake board (or cardboard round) on a cake turntable or overturned large dinner plate. (The cake board will be slightly smaller than the cake layers so the cake can be glazed evenly.) Place one cake layer on cake board.

Add half of the ricotta filling to the center of the cake layer. Using an offset spatula, spread the ricotta, pushing from the center to the edge of the cake and leaving a ½-inch border. Repeat with remaining cake layers and ricotta filling.

将约2½杯酪乳 - 巧克力糖化糖霜在蛋糕的顶部和侧面薄层，以固定面包屑，确保在层之间的缝隙中工作，以封装意大利乳清干酪的填充物。冷蛋糕，直到糖霜牢固地触摸为止。

Spread remaining buttermilk-chocolate frosting over the top and sides of the cake in an even layer. Using the edge of a bench scraper, smooth the frosting while rotating cake turntable. A smooth layer of frosting will ensure that the dark chocolate ganache glaze looks smooth and covers the cake evenly. Chill the assembled cake at least 2 hours and up to overnight.

Using two large spatulas, transfer chilled frosted cake to a wire rack set inside a rimmed baking sheet. In a continuous motion starting from the middle of the cake, pour the glaze over the cake, ensuring it coats the top and sides. Pour in a speedy, controlled manner; the cold cake will harden the glaze quickly and may result in a rippled finish—rather than smooth—if poured too slowly.

就在蛋糕食用之前，将新鲜柑橘（如乳果，血橙和kumquats）切成楔形或轮毂，并干燥。使用频道刀去除长长的橙皮束曲折。从冰箱中取出釉面蛋糕，并用开心果果仁糖碎片，新鲜的柑橘，橙皮曲折和蜜饯柑橘。立即食用蛋糕。

Get the fullChocolate-and-Citrus Cassata recipe here.