Cassata Siciliana

1/4 Cup Milk
2 Tablespoons; plus 2 teaspoons butter
8 Eggs
2 Cups; plus 2 tablespoons sugar
1 Cup Flour
1 Teaspoon Baking powder
1/2 Teaspoon Salt
1 Teaspoon Vanilla
2 Cup Ricotta Inpastata cheese
1 Cup Confectioners' sugar
1 Tablespoon Pure vanilla extract
3 Tablespoon Rum
3 Tablespoon Candied lemon peels; finely chopped
3 Tablespoon Candied orange peels; finely chopped
4 Tablespoon Chopped pistachio nuts
1/4 Cup Heavy cream; whipped until stiff
1/4 Cup Grand Marnier or Cointreau; or other orange liqueur
1-1/2 Cup Sweetened whipped cream
3 Cup Semi-sweet chocolate; cut into pieces
1/2 Cup Cold espresso coffee
1/2 Pound Cold butter; cut into cubes

Preheat the oven to 350 degrees F.

In a small saucepan, heat the milk and 2 tablespoons of butter together.
Using an electric mixer fitted with a wire whip, combine the eggs and sugar
together. Beat on medium-high speed for about 8 minutes, or until the
mixture is pale yellow, thick and has tripled in volume. With the machine
running, slowly add the heated milk and butter. In a mixing bowl, sift the
flour, baking powder and salt together. Fold the flour mixture into the egg
mixture and mix thoroughly, so that there are no lumps and the mixture is
smooth. Fold in the vanilla. Grease a half sheet pan with 2 teaspoons of
butter. Sprinkle with a tablespoon of sugar. Pour the cake batter into the
pan and bake for about 25 minutes, or until the cakes spring back when
touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of
the cake and flip onto a wire rack.

In a mixing bowl, whisk the cheese, sugar, vanilla and 2 tablespoons rum.
Mix well. Add 2 tablespoons each of the candied citrus and 2 tablespoons of
the nuts. Mix well. Fold the whipped cream into the mixture. Mix well. Cut
the cake lengthwise into 4 equal pieces. Trim the edges of the cake to fit a
10-inch loaf pan. Brush the tops of each cake with the orange liqueur. Line
the bottom of the loaf pan with parchment paper. Place one piece of the cake
on the bottom of the pan. Spread 1/3 of the cheese filling evenly over the
piece of cake. Repeat the layering with the remaining cake and cheese
filling. Cover with plastic wrap and refrigerate for 2 hours.

Remove from the refrigerator and unmold the cake. Place the cake on a wire
rack with a sheet pan underneath. Spread the top and sides of the cake with
the sweetened whipped cream. Place the cake in the refrigerator and chill
for 1 hour. In a saucepan, over medium heat, add the chocolate and coffee.
Stir until the chocolate is melted. Stir in the 1/2 pound of butter and
remaining tablespoon of rum. Mix well. Cool the mixture until it is
spreadable. Pour the chocolate frosting over the entire cake. Place the cake
back in the refrigerator and chill for 2 hours, until the cake sets.

Remove the cake from the refrigerator. Using a long spatula, carefully lift
the cake from the rack and place on a serving plate. Garnish with a sprinkle
of the remaining nuts and candied citrus. Slice and serve.

Yield: 8 to 10 servings