Cassata Siciliana

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 15
• 600 g natural almond marzipan
• 220 g madeira cake
• 6 tablespoons marsala
• 250 g mascarpone
• 250 g ricotta cheese
• 100 g caster sugar
• 1/2 teaspoon vanilla extract
• 2 peaches
• 100 g sugar
• 100 ml wine
• 50 g candied peel
• 25 g chocolate, chopped

Recipe

• 1 boil 100ml wine and 100g sugar, add the sliced peaches and leave to cool in the liquid.
• 2 line a shallow rectangular dish with cling film ( 27cm x 18 x 5 cm).
• 3 on a surface dusted with icing sugar, roll out 2/3 of the marzipana and line the bottom and sides of the tin.
• 4 slice the cake into 1/2 cmm slices and line the bottom. mix the marsala with 3 tbsp liquid from the peaches then sprinkle half or it on the cake.
• 5 mix the ricotta ( and mascarpone if using) with the sugar and vanilla, then mix in the cooled chopped peaches, chocolate and chopped candied peel.
• 6 spread evenly over cake, then top with the rest of the cake and sprinkle with remaining marsala.
• 7 roll out the remaining marzipan and lay it on top. pinch to seal, neaten the edges.
• 8 chill 3 hours at least. can be kept in the fridge for 3-4 days.
• 9 invert into a serving platter and dust with icing sugar. decorate with extra candied peel.