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Cassata

Ingredients:
A sponge cake
1 kg of ricotta
800 grams of sugar
50 grams of dark chocolate
200 grams of candied fruit
maraschino

Directions:
Mix ricotta with the sugar and a bit of maraschino or other white liqueur fragrant and pass it to the mill. In the mid of this cream combine pieces of dark chocolate and candied fruits into small cubes.

Cut the sponge cake in half and stuff it with the ricotta cheese. Then coat the outside of the cake with ricotta left blank, smoothing the surface thoroughly with a spatula or with the blade of a knife. Garnish with other candied fruit. Keep a few hours in the refrigerator before serving.

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