Cassata Siciliana

Method

Make the pastry cream by heating milk, then whisking egg yolks with caster sugar until pale, folding in cornflour, and cooking over gentle heat whilst stirring constantly until thickened, then cool completely. Combine ricotta with icing sugar, vanilla extract, chopped candied fruits, dark chocolate, and pistachio nuts to form the filling. Slice the sponge cake into three layers and brush each with a mixture of maraschino liqueur and water. Spread a layer of ricotta filling on the first cake layer, top with a layer of pastry cream, repeat with the second layer, then place the final cake layer on top. Roll out the green marzipan to cover the entire assembled cake, smoothing it over the sides and top. Cover the marzipan completely with royal icing, ensuring an even white coating, and chill overnight in the refrigerator before serving. Slice with a hot knife wiped between cuts for clean portions.