SICILIAN CASSATA

1¾ lb Whole Milk Ricotta Cheese

2 C. Sugar

5 sq. Baking Chocolate or equivalent of semi sweet chips

1 lb Candied Fruit

4 lb Pistachio or Pine Nuts chopped

1 lb. Italian Sponge Cake

½ C. Favorite Liqueur (Maraschino, Amaretto, etc)

Confectioners Sugar

Ground Cinnamon

Beat the ricotta in a large bowl until smooth. Dissolve sugar and 2 or 3 tablespoons water and heat gently until it just begins to change color. Take syrup from heat immediately and beat into ricotta. Add a generous pinch of cinnamon and the chocolate and mix well. Take half the candied fruits, reserving the best pieces to decorate the cake and chop into very small pieces. Add to ricotta along with nuts and mix well. Cut the sponge cake into ½ inch thick slices and moisten with liqueur. Line a deep round bowl about 10 inches in diameter with some cake slices, and fill with the ricotta mixture smoothing it down neatly with the blade of a knife. Cover with the remaining cake slices and chill overnight. Place a plate (about the same diameter as the top of the bowl) over the bowl and carefully invert the cake onto the plate. Carefully lift off the bowl. Decorate the cake with reserved pieces of fruit and sprinkle with confectioners sugar.

Robert Fay (Farina)