Ingredients
Method
1.Line a 20cm cake tin with tinfoil.
2.Put ricotta, icing sugar, lemon zest and juice and vanilla extract in the bowl of a food processor and whiz until smooth (or beat thoroughly in a bowl with a wooden spoon). Tip mixture into a bowl. Chop glacé fruits finely and add to bowl with chocolate.
3.Mix coffee and coffee liqueur in a shallow dish. Cut half the biscuits in half. One by one, dunk them in coffee mixture and arrange around the sides of the cake tin, rounded end down and squeezing them in (if they are loose, the cassata will collapse on turning out). Line the base with whole biscuits, dunking them in coffee mixture first. Plug any gaps with small pieces of biscuit.
4.Tip in ricotta filling, taking care not to dislodge biscuits. Dunk remaining biscuits in coffee mixture and use to cover the top. Wrap in plastic wrap and refrigerate overnight.
5.Several hours before serving, gently press a small plate on top of the cassata, and weight the plate with a heavy can of food. Return to the fridge.
6.When ready to serve, remove weight and plate and peel back plastic wrap. Place a flat serving plate over tin, invert, lift off tin, then carefully peel off foil. Grate chocolate over the top and dust with icing sugar. Decorate with sliced glacé fruit. Serve cut into wedges.
