Cassata alla siciliana

Cut the sponge into Spain, slightly imbevetele in marsala diluted with a few tablespoons of water and lined the walls and the bottom of a bowl.

Pass through a sieve the ricotta, add 150 g of sugar, chocolate and candied fruit cut into tiny dice.

Mix all ingredients well and pour the mixture into the lined pan Terrine of Spain, livellandone well with the spoon.

Cover everything with other slices of sponge cake soaked in marsala and Spain put the Terrine in the fridge for a couple of hours.

After this time, turn it over to a bowl of fire-resistant glass that can go in the oven and be also brought to the table; in another bowl, whip egg whites well the 3 egg whites soda, then add the remaining sugar and the grated lemon rind.

Cover the cassata with this frothy, but even the surface to appear uneven.

You heat the oven gently twist the sweet so prepared for a few minutes, to give time for the egg whites from drying out and Brown lightly, let cool the cassata before serving.

If you want to change this slightly, you can dress it up with fresh whipped cream, instead of the egg whites.

In this case will be kept in the refrigerator until the last moment and served well.