Step 1

For the filling, mix the ricotta with 1 1/2 cups sugar, the seeds from half a vanilla bean pod, and a few drops of orange blossom water until creamy. Incorporate the chopped chocolate, 1/3 cup coarsely chopped pistachios, and the assorted candied fruit cubes.

Step 2

Line a cake pan with plastic wrap. Use a rolling pin, roll out the marzipan between two sheets of parchment paper dusted with powdered sugar until it is around 1/8" thick. Cut out strips as long as the cake pan is high. Use these strips to line the inside of the cake pan (you’ll have some scraps left over).

Step 3

Cut the sponge cake into 1/2" thick slices and line the bottom of the cake pan with them.

Step 4

Bring 1/3 cup water to a boil with 1/4 cup sugar and, if desired, a lemon peel or a piece of a vanilla bean pod and 2 Tbsp. lemon liqueur. Let cool, then lightly brush the sponge cake with this mixture. Pour the filling into the cake pan, cover with other sponge cake slices. Press down gently, and brush with the liqueur mixture. Fold the plastic wrap over the cassata and chill in the fridge for 4-8 hours.

Step 5

Melt the fondant sugar over low heat, then remove from the heat; stir continuously until you obtain a fluid mixture that drizzles off the spoon. Remove the cassata from the fridge; and turn it out onto a serving dish; pour the cooled fondant sugar on the center. Using a spatula, spread it evenly over the entire surface. Place it back in the fridge for another hour to set. Decorate the top with candied cherries, orange slices, and citron.