It’s the most famous dessert in Sicily, and it is usually associated with Easter (there are historical references to it as early as the 16th century). This delicious recipe is made from a sheet of sponge cake kept firmly closed by apricot jelly so as to form a pocket which encloses a secret centre made of delicate ricotta cheese soaked in maraschino (a type of liqueur) with small pieces of chocolate and candied fruits in it.