2 lbs. fresh, whole milk ricotta
2 cups powdered sugar
1 tsp vanilla extract
1/4 tsp. cinnamon
1/2 cup mini chocolate chips
1 cup candied citron
orange peel from one orange, chopped fine
1 large pound cake (can be store bought)
Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the ricotta with 1 cup powdered sugar, vanilla, cinnamon, chocolate chips, orange rind and the citron.
Lightly spray a 10inch springform pan with baking spray, line the bottom with parchment paper. Slice the pound cake into 1/4 inch slices so that the pan is lined with an even layer on the bottom and side of the pan.
Brush the pound cake with the following:
2 Tbsp. Amaretto
2 Tbsp. sugar
2 Tbsp. water
Heat the above and reduce to half the amount.
Add the ricotta mixture to the lined pan and place a final layer of cake on the top of the ricotta. this will now be the bottom of your cake when you turn it out of the pan onto a cake stand. Refrigerate the cassata over night to firm the filling.
The cassata may now be finished be either covering with a heavy coating of the remaining powdered sugar or may be coated with a good dark chocolate icing.