Cassata Siciliana

Line a fine-mesh sieve with two layers of muslin or a clean tea towel, set it over a bowl, add the ricotta, cover, and refrigerate overnight to drain.

Roughly chop the dark chocolate into small chunks. Finely dice the candied orange peel and candied citron peel. Squeeze and measure the lemon juice. Set all aside.

Line the base of a 20 cm round springform tin with baking parchment. Preheat the oven to 170 °C (fan 150 °C).

Whisk the 3 eggs with 100 g caster sugar in a stand mixer on high speed for 8–10 minutes until the mixture is pale, tripled in volume, and falls in a thick ribbon from the whisk.

Fold the sifted flour, potato starch, and salt into the egg mixture in three additions using a large metal spoon, cutting through the batter to retain as much air as possible.

Pour the batter into the prepared tin and bake for 22–25 minutes until the sponge is golden and a skewer inserted in the centre comes out clean.

Turn the sponge onto a wire rack and leave to cool completely.

Combine the 100 ml water and 80 g caster sugar in a small saucepan over medium heat, stirring until dissolved, then bring to a gentle simmer for 3 minutes.

Remove the syrup from the heat, stir in the maraschino liqueur, and set aside to cool.

Beat the drained ricotta with the remaining 80 g caster sugar and vanilla extract until smooth and creamy, then fold in the dark chocolate chunks, diced candied orange peel, and diced citron peel. Refrigerate the ricotta cream until needed.

Knead a few small dabs of green food colouring paste into the marzipan until evenly coloured. Dust the work surface lightly with icing sugar and roll the marzipan out to a thickness of 3 mm, then cut a strip long enough to line the inside wall of the springform tin.

Press the marzipan strip against the inner wall of the springform tin, smooth side facing outward, trimming any excess so it sits flush with the top of the tin.

Slice the cooled sponge horizontally into two even layers. Fit one layer into the base of the marzipan-lined tin, cut side up, and brush generously with half the maraschino syrup.

Spoon the chilled ricotta cream over the soaked sponge base and spread level with a palette knife.

Place the second sponge layer on top, cut side down, press gently, and brush the remaining syrup over the surface. Cover with cling film and refrigerate for at least 4 hours, or overnight.

Whisk the icing sugar with lemon juice 1 tablespoon at a time until you have a smooth, pourable glaze with the consistency of thick double cream.

Unmould the chilled cassata onto a serving plate, pour the glaze over the top, and spread it to the edges with a palette knife, allowing a little to drip down the sides naturally.

Arrange the whole candied fruits and extra orange peel strips on top of the glaze before it sets, working quickly. Leave at room temperature for 20–30 minutes to allow the glaze to firm, then return to the refrigerator until ready to serve.