Casata

Place the ricotta in a bowl, fluff with a fork and drain through a sieve lined with a damp cloth.

Cut the candied fruit into pieces of approx. 0.5 cm. Coarsely chop the chocolate and ladyfingers with a knife. Chop the pistachios, roast them in a pan until golden brown and leave to cool.

Beat the egg whites in a bowl with the salt for 1 minute until foamy. Bring the sugar and water to the boil in a saucepan and simmer until only a little steam rises (be careful, the sugar gets very hot!). Stir the sugar water into the whipped egg whites in a thin stream and stirring constantly, until the mixture is white and firm. Allow the sugar-egg mixture to cool, stirring occasionally.

Whip the cream in a bowl until creamy. Carefully squeeze out the ricotta again, stir with the cherry liqueur until smooth and fold in the cream with a dough spatula. Fold in the chopped fruit, chocolate, sponge cake, pistachios and beaten egg whites, transfer to a shallow container and freeze for about 4 hours.

Allow the cassata ice cream to thaw in the refrigerator for about 15 minutes before serving, portion with an ice cream cutter and serve in waffle cones or in a cup if desired. Enjoy it!