Light ricotta
fresh cream 35% – 500 gr
RICOTTA ARATA – 800 gr
fish-glue – 10 gr
chocolate drops – 50 gr
candied fruit – 50 gr
lemon liqueur – 25 gr

Almond-paste at pistachio
almond flour – 200 gr
pistachio-paste – 100 gr
icing sugar – 610 gr
base of glucose syrup 43-50 gr
water – 40 gr

Brownie with Modica chocolate
melted Modica chocolate – 400 gr
melted butter – 300 gr
sugar – 100 gr
egg yolk – 150 gr
flour 00 – 100 gr
cocoa 22/24 – 100 gr
white of the egg – 250 gr
sugar – 25 gr

Proceedings:
1)    In the mixing machine whip cream and buttermilk curd ARATA until it becomes glossy, add fish-glue softened in liqueur, candied fruits and choco drops, and mix carefully
2)    Join melted chocolate with melted butter. Whip in the mixing machine sugar and yolk, then add sugar, tender 00 flour, cocoa 22/24 and form the compote. Whip the white of egg with the sugar, join all compounds together, strain in the mould and bake at 170 C° for 20 min with the open valve. If you use a rational oven choose a manual programme at 170°C for 10 min with a humidity of 10%.
3)    Almond-paste at pistachio
Join all ingredients and mix in the machine with the hook. Once the paste is homogeneus save it in the fridge at 4°C in an open container.

Assembling the cake:
Cover the mould with acetate, then with almond paste; use a disc of brownie on the bottom, fill it with the mousse of cassata and cover with another disc of brownie, bring the temperature down, remove from the mould and cover the surface with a coat of neutral jelly, decorate at last.

Master Confectioner Nino De Pasquale