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Cassata al Forno


For pasta frolla:
2 1/2 cups flour
2/3 cup sugar
2 tsp. baking powder
2 eggs
1 tsp. grated lemon zest
2 tsp. lemon juice
3 drops vanilla extract
8 Tbsp. butter, unsalted

For Crema di Ricotta:
2 cups whole-milk ricotta
1/2 cup sugar
1/2 tsp vanilla extract
1/4 cup chocolate chips
1/4 cups diced candied citron

Confctioners sugar

Strawberry Sauce:
2 cups frozen strawberies
1 lemon - juice and zest
1/2 cup sugar

Process until smooth


1. For pasta frolla, sift flour, sugar, and baking powder into a large mixing bowl, then make a well in the center. Incorporate butter, lightly whisk together eggs, lemon zest, and vanilla in a separate bowl. Pour eggs into center of well in flour mixture. Gradually incorporate eggs into flour using a pastry cutter, until mixture is dry and crumbly. Add lemon juice until a soft, wet dough is formed.

2. Turn out dough onto a lightly floured surface, lightly flour your hands, and knead just enough to form a smooth dough. Use a pastry scraper to help life and knead dough, adding a little more flour if dough sticks to floured surface.
3.Drain ricotta and place in a bowl. Add sugar, vanilla, chocolate chips and citron to ricotta and mix well.

4. Preheat oven to 350 degrees. Butter and flour a 9" cake pan, then set aside. Roll out three-quarters of the dough on a lightly floured surface into a round abut 12" in diameter and 1/4" thick. Gently fold dough over rolling pin, then fit it into bottom of cake pan, with 2"-3" of the dough coming up the side of the pan. Spoon in filling, spreading it evenly over dough. Fold pastry edges in over edge of ricotta filling. Roll out remaining dough to a thickness of about 1/4". Cut into 1/2"-wide strips. Decorate top of cake with strips in a lattice pattern. Bake on a baking sheet in the middle of the oven until golden, 45-55 minutes. Remove from oven and let cool on a cake rack for 10 minutes. Sprinkle with confectioners' sugar before serving. Serve with strawberry sauce.


All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.


At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.