Cassata di Pasticceria

• One 9- or 10-inch Pan di Spagna, baked and cooled

All the components of the cassata may be prepared 1 or 2 days in advance of assembling it, although the cassata needs to chill at least 12 hours before it is unmolded.

For the rum syrup, bring the sugar and water to a boil in a small saucepan, stirring occasionally. Cool and add the rum.

For the ricotta cream filling, press the ricotta through a fine sieve or strai