Cream the ricotta with the sugar and a pinch of salt, then mix in the chopped citron and chocolate. Cut the sponge cake into slices about half a cm thick.
Line a 20x15 Pyrex dish with damp ovenproof paper. Create the first layer with the slices of sponge cake splashed with Maraschino. Cover with the cream and continue until all the ingredients have been used, ending with sponge cake.
Cover with ovenproof paper and place a weight on top to compact the layers. Leave to rest in the fridge for two hours. Turn out of the tin, decorate as preferred and serve.
The Recipes of the Caseificio Longo
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