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Cassata Nuda

Try Sabino Matera’s Italian-inspired dessert recipe.


  • 1 cup dried figs

  • 500g ricotta

  • 1 tbs caster sugar

  • 100g 70% cocoa dark chocolate, finely sliced

  • 2 tablespoons cream

  • 50g toasted almond flakes

  • Syrup:

  • 3 peels of lemon rind

  • 3 peels of orange rind

  • 1 cup moscato

  • 2 tsp sugar


  • 1.

    Combine ricotta, dried figs, sugar, dark chocolate and cream into a bowl.

  • 2.

    Once combined, transfer to a piping bag fitted with a 2cm-star nozzle and pipe ricotta mixture into 6 to 8 small mounds on serving plates. Decorate each ricotta mould with flaked almonds. Refrigerate until ready to serve.

  • For syrup::

  • 1.

    In a small frypan, add orange rind, lemon rind, sugar and moscato. Reduce until sauce thickens and zest starts to curl. Pour over the ricotta moulds.

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