Cassata Siciliana

Sponge
Kilo ricotta
2 containers fresh cream
120 g candied peel
60g candied cherries
Maraschino or Kirsh
200 g icing sugar
100g roasted chopped almonds

1. Mix thoroughly the ricotta, icing sugar and fresh cream. Work to a smooth texture.

2. Under running water wash the candied peel well and chop the cherries. This procedure enables us to remove the sugar and colouring.

3. Add the fruit, almonds and some liqueur.

4. Mix to a smooth texture and cover.

5. Line a sponge tin with stretch and seal.

6. Slice the sponge, into 2 disks. Put the first one on the bottom of the tin. Line the side with sponges too.

7. Sprinkle some Kirsch or maraschino. Fill with ricotta. Cover with the second disk press and refrigerate. Ideal to rest for 24 hours.

8. Remove from tin, cover with melted apricot jam (cold) and cover with almond paste. Decorate with melted chocolate and glazed cherries.

NOTE the Sicilians don’t use almond paste to cover, they use fondant sugar in a pale green colour.