Cassata Cake

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.