Step 1

The day before, add the ricotta with the sugar, simply stirring with a fork and keep it in the fridge in an airtight container.

Step 2

After having let the ricotta rest in the fridge, possibly overnight, start preparing the shortcrust pastry. Add flour, sugar, lemon peel (and a little yeast if you use it) in a bowl. Add the softened butter and a pinch of salt. Make a "fountain" with the flour (give it the shape of a volcano!) and in the centre of the volcano open the eggs. Start to beat the eggs with a fork and then continue to knead quickly with your hands. Compact everything into a ball of dough, wrap it in cling film and put it in the fridge for about an hour.

Step 3

Butter a rounded cake pan on the bottom and on the side. You want to put at the bottom also some oven paper cut to size (it is important to flip the cassata perfectly and avoid any stickiness!)

Step 4

Flatten two-thirds of the pastry to cover the cake pan. Cover it going up to the edges.

Step 5

Place half of the crumbled biscuits on the bottom (they will absorb any further ricotta moisture!) - In alternative, you can use a layer of sponge cake.

Step 6

Add the chocolate drops to the ricotta and pour it on the base. Level it well with the help of a dampened spoon. Place the other half of crumbled biscuits (or the sponge cake). At this point, helping with the tip of a knife, lower the edges of the pastry to the level of the filling and brush this edge with plenty of beaten egg white. Roll out the remaining pastry and cover everything smoothing well and cutting the excess by adhering well to the edge!

Step 7

Make some small holes on the surface with the tip of a knife (small chops) and bake at 180°C degrees for about an hour, checking that the oven cassata takes on a beautiful golden color.

Step 8

Remove from the oven and let it cool down!

Step 9

When the cassata is well cooled (I recommend that you wait and let it rest, otherwise you risk breaking it!) flip it over and dust with powdered sugar. Enjoy your baked cassata!