Caffe Bondi's Cassata Siciliana (ricotta cheese cake covered with marzipan and candied fruit)

• 1.5lbs ricotta
• 1/2 lb. powder sugar
• pinch of vanilla
• 2 drops of cinnamon oil
• chocolate drops and small candied fruit diced
• 10" genoise cake

for sugar glaze

• 1lbs powder sugar
• 1/2 to 3/4 cup of water

for decoration

• marzipan
• candied fruit
• green food coloring to color marzipan

procedure for filling

mix the ricotta with the sugar, add the vanilla and the 2 drops of cinnamon oil

mix well until you obtain a soft cream

add the chocolate chips and the diced candied fruit

cut the genoise in very thin layers

place the genoise around the cassata pan in a way that creates a lining all around and at the bottom.

Place layer of ricotta and cover with a thin layer of genoise

repeat

cover the cassata with a board and place in fridge to cool

Prepare glaze by melting the powder sugar with the water and heat until sugar melts and it becomes a silky texture

Remove from the mold and cover the cassata with green marzipan on the sides and a sugar glaze on top

decorate with candied fruits