Steps to prepare Colomba with Sicilian Cassata

• For this recipe it is important that the ricotta has been draining for at least one day so that no water remains in the basket.

  For this reason, since it will lose a lot of water, I recommend buying a little extra. Because by losing water, its weight will also decrease.
  

  

• Put the ricotta in a bowl, add the powdered sugar, the orange blossom essence and whisk quickly by hand (do not use an electric whisk).
  Once the mixture is smooth and homogeneous, pass it through a sieve with the help of a spatula. Never whip it with beaters otherwise it will become watery.

  

• Do not remove the colomba from its lateral paper mold. Only remove the paper on the base.

  Turn it upside down, and cut the bottom.
  The lateral paper should be kept.
  Begin to hollow it out.
  

  

• Chef’s tips: how to hollow out the Colomba without breaking it
  ​Hollowing out a large leavened cake may seem delicate, but with these precautions it will be very simple:
  ​The fridge trick: Before starting, place the colomba in the refrigerator for about 30-60 minutes. The cold compacts the dough fibers, making it firmer and less likely to crumble while you cut it.
  ​

  

• Choose the right tool: use a long serrated knife (bread knife).

  First cut the perimeter leaving a border of about 2 cm (about 3/4 inch), then make cross cuts inside to extract the crumb in cubes more easily.
  ​Do not throw anything away, because the crumb will be mixed with the ricotta cream to give more structure to the filling.

• Once you have hollowed out the colomba prepare the soaking syrup. Heat the water and sugar in a small saucepan, stirring constantly until the sugar has completely dissolved; let it cool and add the orange blossom extract.

  

• Lightly moisten the inside of the colomba with a pastry brush, and break the colomba crumbs you cut into rough pieces with your hands.

  

• Start filling the colomba:
  Place a few spoonfuls of ricotta inside, some of the crumbs, candied fruit or chocolate chips.
  

  

• Continue in layers until all the ingredients are used.

  

• At the end, insert the base as if it were a plug in the bottom of the colomba, place the colomba on a plate and, in this position (upside down), put it in the refrigerator for at least 1 hour. Meanwhile prepare the royal icing following the directions.

  

• For a perfect glaze (called in Sicily “fondente” or “naspro”), put the water, sugar and lemon juice in a bowl. Mix until you obtain a fairly dense mixture.
  ​If it is too runny, add sugar; if it is too stiff, a few drops of water.

  

• Pour it starting from the center of the colomba and let it naturally flow down the sides to evenly cover the cold surface and decorate before it dries.
  Wait about thirty minutes for the glaze to begin to set but while it is still soft, you can have fun decorating it with candied fruit.

• ​The Triumph of Candied Peel: Cut the candied peel into thin strips or small diamonds.

  Place them as you like, creating a floral pattern that stands out on the white glaze.
  ​

• The Touch of Color: Lay whole or halved candied cherries at the intersections of the candied peel. The bright red will create the perfect contrast with the green of the peel and the whiteness of the sugar.
  ​The Final Detail: If you want to go over the top, add a few strips of candied orange peel.
   

• When you have finished, store the Colomba with Sicilian Cassata in the refrigerator until needed. But take it out about thirty minutes before serving.

  Here is the Colomba with Sicilian Cassata, ready to serve.