Cassata

Method

1. 1 Let the ricotta sit overnight, then whisk it until smooth with powdered sugar and chopped chocolate.
2. 2 Knead the almond flour with powdered sugar and a little green food coloring to form a marzipan shape, then roll it out thinly.
3. 3 Line a round baking pan with marzipan alternating with savoiardi biscuits coated in Marsala sauce.
4. 4 Pour the ricotta filling into the center, flatten it, and then cover the bottom with a layer of biscuit.
5. 5 Refrigerate overnight, then turn upside down and top with a layer of white sugar and candied fruit.