Cassata Siciliana

Prepare the Pan di Spagna: Preheat oven to 175°C. Grease and flour a 24cm springform pan. In a large bowl, whisk Eggs and 180g of Granulated sugar until very pale, thick, and tripled in volume. Sift "00" flour and Potato starch together, then gently fold into the egg mixture in batches, being careful not to deflate. Fold in 5g of Vanilla extract. Pour batter into the prepared pan and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Let cool completely on a wire rack, then slice horizontally into three equal layers.

Prepare the simple syrup: In a small saucepan, combine 100g of Granulated sugar and 150g of Water. Bring to a simmer over medium heat, stirring until the Granulated sugar dissolves. Remove from heat and let cool. Once cooled, stir in the Maraschino liqueur.

Prepare the ricotta cream: In a large bowl, combine the Fresh sheep's milk ricotta, 200g of Powdered sugar, and 5g of Vanilla extract. Mix until smooth and creamy. Gently fold in the Candied orange peel, Candied citron peel, and Dark chocolate chips. Cover and refrigerate.