Cassata Siciliana: Sicily's Layered Ricotta Showpiece

DAY 1 — SPONGE: Preheat oven to 170°C fan. Line a 22 cm round springform tin with baking paper. Beat 4 large eggs and 120g granulated sugar in a stand mixer at high speed for 10 minutes until the mixture holds a visible ribbon for 5 seconds when the whisk is lifted and has roughly tripled in volume.

Sift 100g type-00 flour with 20g cornstarch. Fold into the egg mixture in three additions using a large spatula — cut down through the centre and fold up from the bottom, turning the bowl. Do not stir; deflating the foam now means a dense sponge. Pour into the tin and bake 28–30 minutes until pale gold and a skewer comes out dry. Cool on a rack, then wrap and rest at least 4 hours, overnight if possible.

DAY 1 — DRAIN RICOTTA: Line a fine-mesh strainer with cheesecloth or a clean kitchen cloth. Add 700g fresh sheep's milk ricotta and set over a bowl in the refrigerator. Leave overnight (minimum 8 hours). Discard the liquid that drains off — there will be quite a bit.

DAY 2 — LINE THE MOLD: Line a 22 cm round cake mold or springform (minimum 7 cm deep) with cling film, leaving overhang on all sides. Roll 400g green marzipan between two sheets of baking paper to 3 mm thickness. Cut a strip 7 cm tall and long enough to line the inside wall in one piece (roughly 70 cm), plus a disc to cover the base. Press the marzipan strip around the inside wall, then lay the disc on the base, pressing gently to fit with no gaps. Refrigerate the lined mold.

RICOTTA FILLING: Beat the well-drained ricotta with 150g icing sugar until completely smooth — no lumps. Fold in the lemon zest and 80g dark chocolate chips. For the traditional version, substitute 50g diced candied citron (cedro) for the chocolate. Refrigerate until assembly.

SOAKING SYRUP: Stir 80ml maraschino liqueur and 40ml water together in a small bowl. Set aside at room temperature.

SLICE AND SOAK SPONGE: Slice the rested sponge horizontally into three even layers (each about 1 cm thick). From one or two layers, cut strips approximately 3 cm wide to line the mold sides. Keep one intact round as the closing piece (it becomes the base after inversion). Brush all cut pieces generously on both sides with the soaking syrup.

ASSEMBLE: Press the soaked sponge strips against the marzipan wall, fitting them edge to edge with no gaps — this layer holds the filling. Spoon all the ricotta filling into the lined mold and smooth it level. Press the soaked round sponge disc flat on top of the filling. Fold the cling film overhang over the top. Refrigerate for at least 4 hours; overnight gives a noticeably better result.

GLAZE: Whisk 280g icing sugar with 35ml lemon juice and 15ml hot water until smooth and pourable — it should fall from a spoon in a slow, unbroken ribbon. If too thick, add hot water a few drops at a time. Use it immediately.

INVERT: Unfold the cling film from the top and place a flat serving plate or cake board over the mold. Invert in one confident movement. Peel away the cling film. The smooth green marzipan surface now faces up. If the marzipan has a seam, press gently with a clean palm to smooth it before glazing.

GLAZE AND SET: Pour the icing at room temperature onto the centre of the cold cake. Tilt the plate slowly in a circular motion to spread the glaze to the edges and let it drip slightly over the sides — do not use a spatula or the finish will drag. Work quickly; the glaze sets fast against the cold cake. Allow to firm for 10–15 minutes at room temperature.

DECORATE AND SERVE: Arrange the 150g candied fruit in the traditional wheel pattern: a ring of halved candied orange slices around the outer edge, candied cherries at even intervals, and a piece of bright green candied citron or pumpkin at the centre. Refrigerate until serving. Slice cold with a sharp knife.