Ingredients for the Sicilian Cassata:

• 1 sponge cake
• 1 glass of white vermouth
• 500g of Ricocrem ricotta cream
• 70g dark chocolate
• 50g candied pumpkin
• 1 sachet of vanilla
• 200g almond flour
• 200g sugar
• green colorant for desserts
• 400g candied fruit
• 100ml water
• 250g icing sugar
• 1 cassata dish diameter 30cm.

Preparation of the Sicilian Cassata

Mix the almond flour with the sugar and water, add the green colorant, stir and hand knead until soft and compact. Flatten with a rolling pin and cut into rectangles. Add to the Ricò pieces of chocolate and candied pumpkin. Cut the sponge into 3 discs and soak them in a dish with a glass of vermouth, water and sugar. Use a soaked sponge to make the external sides of the cassata, cutting it into slices the height of the dish. Line the inside of the dish with grease proof paper and lay the rectangles around the edges, alternating with similarly sized slices of sponge. Place a soaked sponge disc on the bottom of the dish and pour the Ricò on top. Place the third sponge on top and let stand for half an hour. Turn the dish over, remove the paper and glaze with a mixture of icing sugar and water warmed over a slow flame. Let the glaze become clear, then decorate the top of the cassata with the candied fruit. Keep in the fridge for at least 2 hours before serving.