Sufra Dayma:

Cassata cake

By Moushira Abdel-Malek

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Ingredients:

8 sponge fingers (savoiard)

1/2 cup pineapple juice (substitute to your taste)

250 gms fresh ricotta cheese 250 ml plain yoghurt

1/2 cup icing sugar

1/2 cup dried fruit medley (bite-sizes)

1/2 cup pistachio nuts (chopped)

150 gms strawberries (hulled and halved)

150 gms seedless or deseeded grapes

200 gms chopped glacé cherries

Method:

Grease the base of a 23cm springform pan and lightly dust it with flour. Cover base with sponge fingers, trimming them to fit with no gaps. Sprinkle over the juice. Beat cheese and icing sugar together until smooth. Stir through yoghurt, fresh fruits, dried fruits, nuts and cherries. Spoon mixture into pan. Smooth top with a knife and cover with plastic wrap. Freeze overnight to firm. Invert onto a flat serving platter. Slice into wedges. Garnish with extra strawberries, if desired, and serve.