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This recipe is classed as easy

Rating 3.59 / 5 (39 votes)

Prep time:
15 min, plus overnight marinating

Turn your sponge cake into a rich Italian dessert with Enzo Oliveri and Aldo Zilli's marzipan and ricotta recipe


1. Mix together the ricotta cheese and sugar and leave overnight.

2. Take the ricotta cheese mixture and pass through a sieve. Add the chocolate buttons and candied peel and mix together.

3. Place the marzipan around the inside of a tea cup put the ring of sponge in the bottom of the cup. Spoon the ricotta cheese mixture into the cup.

4. Place your sponge cake on to a plate. Dissolve the icing sugar into the water and drizzle over the top of each desert. Place half cherry on top and serve


  • 4 pre-made 2cm deep 3 inch rounds of sponge cakes
  • 120 g ricotta cheese
  • 30 g caster sugar
  • 120 g marzipan
  • 20 g chocolate buttons
  • 20 g mixed candied peel
  • 20 g icing sugar
  • 2 glace cherries, cut in half

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