Cassata

Preparation time is 60 minutes.

Line the bottom of a 9 1/2″ ( 25 centimeters) circle pan with wax paper. Line the sides first then the bottom completely with the cake slices, making a shell for the filling, reserving any left over cake to cover the filling completely.

To make the filling: In a large bowl, add the ricotta and heavy cream and beat with a rotary beater till smooth and creamy. Beat in the confectioners sugar and the orange liquor. Fold in the candied fruit and the chocolate.

Add the filling to the cake-lined pan. Completely cover the filling with the rest of the cake slices. Press down lightly, cover with wax paper and plastic wrap. Refrigerate overnight.

Before serving, remove the cake from the spring form pan and invert on a serving plate. Ice cake with sweetened whip cream and decorate with candied fruits.