Cassata siciliana

Peel oranges thinly and cut the skin into strips. Bring 150 ml of water to the boil in the pan and pour sugar into it. Add the peels and cook gently for 15 minutes. Let it cool down. Peel the pistachio nuts and pour over with boiling water. Rub brown sheets off and chop coarsely. Of chocolate 50 g of coarse chopping. to cut. Cut cake into 3 layers. Sprinkle each layer with marsala (3 tablespoons left) and orange syrup from pan.

Half cut orange slices. Mix in bowl with ricotta, icing sugar, pistachio nuts, citron, bigarreaux, chopped chocolate and 3 tbsp marsala.

Lay 1 layer of cake on a large scale and cover it with a ricotta mixture. Repeat with middle layer. Place the top cake layer on top and thinly coat the outside of the pie with a ricotta mixture.

Rest the rest of the chocolate above the saucepan. Add butter and espresso and heat all the way over very low heat, until thick chocolate sauce is created. Take the pan of heat and let the sauce cool slightly.

Serve chocolate sauce over cake and spread with a palette knife over the top and sides of the cake. Allow Cassata to refrigerate for at least 2 hours (preferably one day). With a warm, wet knife, cut cassata into pieces and place on plates. Garnish with retained orange peel.