Preparation of the Cassata Roll

• Prepare the base.
  Separate the egg yolks from the whites.
  Beat the egg whites until stiff, then gradually add the sugar, continuing to beat until you obtain a shiny and firm meringue.
  Add the yolks one at a time, continuing to beat with the whisk, then add the vanilla extract and oil in a steady stream.

• Finally, gently fold in the sifted flour using a spatula, incorporating it completely.
  Line a baking sheet with parchment paper and pour the prepared mixture, leveling it.
  Bake in a preheated static oven at 350°F for about twelve minutes, performing the toothpick test to check its doneness.
  Remove from the oven and move the base onto a damp cloth with the parchment paper underneath and cover it with plastic wrap to retain moisture, making it flexible and easy to roll without breaking.
  Let it cool.

• In a large bowl, place the sifted ricotta, sugar, and chocolate chips, and mix thoroughly.
  Remove the base from the plastic wrap and fill it with the prepared cream.
  Roll it gently, using the parchment paper underneath as a guide to roll, and once rolled, wrap it tightly with plastic wrap and let it rest in the refrigerator for at least a couple of hours to firm up.

• When ready to serve, remove the plastic wrap and place it on a serving platter.
  In a small bowl, sift the powdered sugar, make a well in the center, and gradually add hot water, stirring with a whisk until you get a smooth and homogeneous glaze to your desired consistency.
  Pour the glaze over the Cassata Roll and decorate it as desired with candied fruit and pistachio crumble.

  Chez Bibia