Sugar
Sugar enters both the custard of zuppa inglese and the ricotta filling of Sciacca’s cassatelle.
- Custard reference
- Zuppa inglese
- Ricotta filling
- Cassatella saccense
At the table
In Visit Tuscany’s zuppa inglese, sugar is mixed with yolks and cornstarch before the hot whole milk is added. Visit Sicily’s cassatella recipe instead works sugar into drained sheep’s ricotta, with chocolate drops. These are two distinct preparations, with different companion ingredients.
Our suggestion: measure sugar for the chosen recipe rather than carrying one dessert’s proportion into another. Powdered sugar used to finish a pastry is also a separate instruction.
