Sicilian Cassata

Ingredients

Sponge cake

1 recipe (or store-bought)

Ricotta cheese

2 cups, drained

Granulated sugar

3/4 cup

Dark chocolate

1/2 cup, chopped

Candied peel

1/2 cup, chopped

Maraschino liqueur

1/2 cup

Vanilla extract

1 teaspoon

Icing sugar

for dusting

Instructions

1. Prepare the sponge cake according to your preferred recipe or use a store-bought version. Allow it to cool completely, then slice it into 1/2 inch thick layers. Set aside.
2. In a large mixing bowl, combine the drained ricotta cheese and granulated sugar. Use a whisk or electric mixer to mix until smooth and creamy, ensuring that there are no lumps.
3. Gently fold in the chopped dark chocolate and candied peel until evenly distributed throughout the ricotta mixture.
4. Using a pastry brush, lightly moisten each layer of sponge cake with Maraschino liqueur, ensuring that each layer absorbs the delightful flavors without becoming soggy.
5. Spread a generous layer of the ricotta mixture on top of the first moistened sponge layer, then place another sponge layer on top. Repeat this process until all layers are assembled, finishing with a layer of sponge cake on top.
6. Wrap the assembled cake tightly in plastic wrap and refrigerate for at least 2 hours, or overnight if possible, to allow the flavors to meld and the cake to set.
7. Before serving, carefully unwrap the cake and dust the top with icing sugar for a beautiful, snowy finish. Slice and serve chilled.