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1
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.
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2
Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out.
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3
Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit.
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4
Set aside.
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5
Lightly oil a 10-inch springform pan with canola oil.
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6
Slice the sponge cake very thinly so that the springform may be lined with it in an even layer.
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7
Line the sides and bottom of the pan with the sponge cake.
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8
Pour the ricotta filling into the cake-lined pan.
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9
Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata.
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10
Before serving, the cassata will be inverted onto this cake bottom.
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11
Refrigerate the cassata overnight to firm the filling.
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12
Invert the springform pan on a wide platter.
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13
Open the hinge and remove the springform sides and bottom.
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14
The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan.
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15
Either way, the remaining candied fruits should be used to decorate the finished cassata.
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16
Slice thinly and serve.
