Ingredients for 8 servings
For the sponge cake:
2 eggs
60 g of flour 00
60 g of sugar

For ricotta cream:
200 g of Ricotta of Bufala Campana DOP
80 g of sugar
Chocolate chips qb

For decoration
500 g almond paste (marzipan)
Candied cherries to taste
Icing sugar to taste

Preparation:
Start by preparing the sponge cake: whip the eggs with sugar until you get a cream then add the sifted flour gently incorporating it not to disassemble the eggs.
Butter and flour a small mould, then pour the mixture. Bake in a hot oven at 180 ºC for about 20 minutes.
Check the cooking by touching the surface that must be stable or with the classic toothpick. Let cool, then cut the sponge cake into thin slices.
Then pass to the ricotta cream: sift the Ricotta of Bufala Campana DOP, sweeten and finally add the chocolate chips.
Sprinkle the tart moulds with some icing sugar. With a rolling pin, spread the marzipan on a lightly dusted surface with powdered sugar, then cover the moulds and adhere well.
Then fill with a spoon or more of Ricotta of Bufala Campana DOP cream and finally cover with a slice of sponge cake cut to size.
Take out the Sicilian cassatine mignon on a serving plate or single saucers, then decorate the cake with half a candied cherry.