Cassatella di Sant'Agata

Method

1. Put 100 g of sheep's ricotta in a fine sieve set over a bowl, cover and leave in the fridge for at least 2 hours, or overnight, so the whey drips out and the cream will hold its shape.
2. Push the drained ricotta through the sieve into a bowl, add 30 g of icing sugar and beat with a spatula for 2-3 minutes until glossy and completely smooth, then fold in 15 g of dark chocolate chips and 10 g of finely diced candied pumpkin. Cover and return to the fridge.
3. Heat the oven to 180C and line a small tin about 15 cm square with baking paper. Whisk 1 egg with 30 g of caster sugar for 6-8 minutes, until the mixture triples and falls from the whisk in a thick ribbon. Sift 30 g of plain flour over the top and fold it in with a large spoon, keeping the air in. Spread level in the tin and bake 12-15 minutes, until the sponge springs back when pressed. Cool completely on a rack.