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700g natural marzipan, almond
220g Madeira cake
1 small glass Marsala wine
750g Mascarpone
100g golden caster sugar
0.5 tsp vanilla extract
4 peach slices, jarred in dolcetto wine or similar, chopped into chunks
50g candied peel, good quality and chopped
25g plain chocolate, chopped

Line a shallow rectangular tin (roughly 27 x 18 x 5cm) with cling film. On a surface dusted with icing sugar, roll out one pack of marzipan until large enough to line the tin and overhang the sides. Put it in the tin, then use half of the Madeira cake to make a layer in the bottom, cutting it into slices about 5mm thick. Pour over half the Marsala. In a bowl, mix the mascarpone, sugar and vanilla extract together. Mix the peach, candied peel and chocolate into the mascarpone mixture. Spread this in an even layer over the cake, then top with the rest of the cake, cutting it as before. Pour in the remaining Marsala. Roll out the remaining marzipan to a rectangle large enough to cover the filling, then lay it on top. Cut off the surplus, moisten the edges with water and pinch together to seal, just as you would a pie crust. Neaten the edges with a knife if they look messy. Chill in the fridge for at least 2 hrs, or until ready to serve. It will keep chilled for 3-4 days.

To serve, run a knife around the edge of the cassata and invert onto a serving platter. Remove the cling film. Dust liberally with icing sugar and decorate with slivers of drained and dried peaches, candied peel and angelica. Only decorate the cassata just before serving.

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