A traditional sweet from the area of Palermo, Sicily, Italy.
Line the base of a 20cm loose-based cake pan with baking paper. Dust the pan with icing sugar.
Roll the marzipan on an icing sugar-dusted board, until about 5mm thick. Line the base and sides of the pan with the marzipan. Trim the top.
Melt the chopped chocolate, mixing until smooth. Paint over the base and sides of the marzipan.
Cut the sponge cake into strips about 7mm thick. Cover the base with a single layer of the strips. Then line them around the sides.
Combine the ricotta with the icing sugar, candied peel, chocolate chips, vanilla and the marsala, rum or liqueur. Spoon into the centre of the cake. Cover with the remaining sponge strips. Chill for several hours.
When ready to serve, turn upside down on to a serving plate. Whip the egg white and the sugar until thick and shiny. Spread over the cake. Decorate with the dried fruit. Chill until ready to serve. Cut in wedges to serve.