Recipe Tip: Sicilian Cassata Tartlets

Instructions

1. Step 1

   For the sponge cake, preheat the oven to 180°C. Line a deep rectangular baking sheet with baking paper.

2. Step 2

   In a heatproof mixing bowl, briefly whisk the eggs and sugar and a pinch of salt. Place the bowl over a pan of gently simmering water (don't let the base of the bowl touch the water) and whisk constantly until the mixture is foamy, light and pale and doubled in volume, 6–8 minutes.

3. Step 3

   Sift in the flour and fold in carefully.

4. Step 4

   Spread the batter 3cm thick on the baking tray. Bake for 30 minutes or until springy to the touch. Leave to cool.

5. Step 5

   For the ricotta, blend the ricotta and icing sugar in a food processor (or in a mixing bowl using a whisk) until smooth.

6. Step 6

   For the syrup, bring the water and sugar to the boil, add the liqueur and remove from the heat. Set aside.

7. Step 7

   Cut the cooled cake into 4 discs using 7–8cm dessert rings.

8. Step 8

   Dust the marzipan with icing sugar and roll out to a thickness of 3mm. Cut into discs using the dessert rings. Wrap in cling film and set aside.

9. Step 9

   To assemble, place a layer of cut-out sponge cake inside a dessert ring; carefully spoon over some syrup and let it soak in. Layer the ricotta on top then chill for a few hours.

10. Step 10

    Remove the cakes from the rings, top with the marzipan circles, then decorate the tops with the candied fruit to serve.

11. Step 11

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12. Step 12

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13. Step 13

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14. Step 14

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15. Step 15

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