Cassata Siciliana Recipe

In a bowl, combine candied fruits, chopped dark chocolate, pistachios, almond flakes, and rum (if using). Set aside.

In another bowl, beat sugar, ricotta cheese, heavy cream, vanilla extract, and grated orange zest until creamy.

Line a loaf pan with plastic wrap, leaving overhang on the sides. Place 4 slices of sponge cake at the bottom, trimming if necessary to fit.

Spread half of the ricotta mixture over the sponge cake. Top with half of the fruit and chocolate mixture.

Repeat the layers with the remaining sponge cake, ricotta mixture, and fruit and chocolate mixture.

Cover the top with the overhanging plastic wrap. Press down gently to compact the ingredients.

Refrigerate for at least 4 hours or overnight.

To serve, remove from the pan, unwrap the plastic wrap, and slice into pieces.