This is one of the simplest version of a wonderful, most classic Sicilian cake, which requires just a little time and patience, and I promise, your patience will be rewarded. I recommend using really the freshest only whole milk ricotta, the best heavy cream and all other ingredients. You don’t eat a dessert like this decadent cake every day, so go for it and enjoy.
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<br />Inspired by “Cassata alla Siciliana” the iconic cake of Sicily, originating in Palermo and eventually becoming a Sicilian classic and also by one of the cake’s many variations: “Cassata Ice Cream”.
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<br />It is not necessary to chill and keep this cake in the freezer during the cooler part of the year; it stays perfectly fresh and firm in refrigerator.

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