Steps

• Put the ricotta to drain in a colander in the fridge.

  Preparing the sponge cake:

  Line a rectangular baking tray with parchment paper, I use the one provided with the oven.
  
  With an electric mixer or in the stand mixer, beat the eggs with a pinch of salt and sugar, until the mixture becomes puffy and creamy (you need to beat for about 15 minutes).
  
  Preheat the oven to 338°F.
  
  Remove from the stand mixer.

• Sift the flour and starch with the baking powder and gently fold into the egg mixture, mix gently with a spatula from top to bottom, being careful not to deflate the mixture.
  
  Once all the flour mixture is well incorporated, pour the mixture into the baking tray and spread it into an even layer with a spatula.
  
  Bake in the middle of the oven.
  
  Bake in the hot oven for about 20 minutes, after this time check the center with a toothpick, it should come out dry and the sponge should be golden brown.

• Preparing the syrup: bring the water with sugar to a boil, stir until the sugar is dissolved, turn off the heat, and set aside.

• Preparing the pastry.

  
  I used ready-made pastry, you can do the same or make it at home.
  
  Unroll the pastry and place it on a baking sheet, leaving the parchment paper it was wrapped in underneath, prick it lightly with a fork, dust with powdered sugar, and bake in the oven at 356°F until well golden, about 18-25 minutes (depending on your oven).
  
  Do the same with the other pastry, once cooked let them cool.

• Preparing the filling:

  Sift the previously drained ricotta and collect it in a bowl.

  Add sugar and mix with a spatula until creamy.

  Also add the chocolate chips (you can add some cinnamon if you like) and mix to combine.

  Cover with plastic wrap and put in the fridge.

• ***To be done at the last moment to avoid softening the pastry***

  To enjoy the Sicilian Diplomatic at its best, I recommend doing this step when there’s a maximum of an hour left before serving the dessert, you can prepare the bases and filling in advance and fill it at the last moment.

  
  Cut the sponge cake into 2 rectangles as large as the pastry and about 1.5 inches high.

  Add rum to the sugar-water syrup prepared in advance.

• On a platter, place the first pastry, cover with a rectangle of sponge cake, soak it with the rum syrup.

  
  Cover the sponge cake with half of the ricotta cream, level it well with the spatula.
  
  Cover with the other rectangle of sponge cake, again soak it with the rum syrup.
  
  Cover the sponge cake with the remaining ricotta cream, level it well with the spatula.

• Complete with the other pastry, press lightly to compact everything, finish the sides with a spatula to distribute and remove any excess ricotta cream that seeps out.
  
  Dust with powdered sugar and store in the fridge until serving.

  Then cut into squares with a serrated knife, to avoid crumbling the pastry and making the filling ooze out while cutting, keep the knife angled relative to the cut.

  
  The Sicilian Diplomatic is ready to be enjoyed… ENJOY YOUR DESSERT!

  
  Also try the quick diplomatic version, find the recipe CLICKING HERE.

  

• 
  Line a rectangular baking tray with parchment paper, I use the one provided with the oven.

  
  Insert the butterfly into the bowl, add the eggs, with a pinch of salt and sugar, beat for 20 min/speed 3.
  
  Preheat the oven to 338°F.
  
  Turn off the Bimby.
  
  Sift the flour and starch with the baking powder and gently fold into the beaten egg mixture, mix gently with a spatula from top to bottom, being careful not to deflate the mixture.

• Once the flour mixture is well incorporated, pour the mixture into the baking tray and spread it into an even layer with a spatula.
  
  Bake in the middle of the oven.
  
  Bake in the hot oven for about 20 minutes, after this time check the center with a toothpick, it should come out dry and the sponge should be golden brown.

  Proceed to bake the pastry, prepare the ricotta cream, and then assemble the dessert as above.

• IF YOU DON’T WANT TO MISS THIS RECIPE, SHARE IT! YOU’LL FIND THE BUTTON ABOVE 😊

  

• CLICK HERE TO LIKE MY FACEBOOK PAGE, every day many new recipes for you.
  JOIN MY FACEBOOK GROUP BY CLICKING HERE.
  FOLLOW ME ON INSTAGRAM BY CLICKING HERE
  FOLLOW ME ON PINTEREST BY CLICKING HERE
  ENABLE PUSH NOTIFICATIONS AND MESSENGER, YOU WILL RECEIVE MY RECIPES DAILY FOR FREE ON YOUR SMARTPHONE.
  And if you prepare one of my recipes, send me a photo, I will gladly publish it on my Facebook page.
  TO RETURN TO THE HOME CLICK HERE.