To prepare the zabaglione with lingue di gatto, separate the egg yolks from the egg whites, setting the latter aside.

Subsequently, take the marsala and pour it into a pot on the stove. Add the sugar and let it warm up.

In the meantime, place the egg yolks in a bowl and start whipping with the help of a whisk and the remaining sugar. Add the hot liqueur to the yolk-sugar mixture in order to dissolve it.

Cook using the bagno maria technique until the cream starts to firm up.

Now move on to the preparation of the lingue di gatto: take the egg whites and whip them with a pinch of salt.

Then whip the softened butter at room temperature with the sugar using a whisk. Then add the egg white mixture, stirring gently from the bottom upwards.

Then add the flour to the mixture a little at a time; you should obtain a firm cream that will be placed inside a piping bag.

Now start making strips spaced out from each other on baking paper. Bake at 180°C for about 9 minutes until golden brown.

Now serve the zabaglione cream in small glasses accompanied by the lingue di gatto.

Take a little pan and melt some butter in it; blend the biscuits in a mixer. Then take a bowl and transfer in it the mixture with melted butter and mix well.

Subsequently pour everything in a springform tin of 24cm lined with baking paper, in order to prepare the base. Place it in the fridge to harden for about 30 minutes.

In order to prepare the cream, soak the gelatine sheet in cold water for 10 minutes.

Peel the mango, extract its pulp and blend it.

In a bowl mix spreadable cheese, sugar and mango pulp.

Whip the cream and add it to the mixture by doing movements from low to high with a spatula.

Squeeze the gelatine sheet and melt it in lemon juice; then add it to the cream and mix well. At this point, pour the cream on the base contained in the springform and put it in the fridge to harden for at least three hours.

To prepare the garnishing, soak the gelatine sheet in cold water for about 10 minutes and mash the mango pulp with sugar.

Melt the gelatine sheet with lemon juice and then add it to the mango pulp by mixing it.

Pour the mixture on the cheesecake, level it well by using a spatula and let it rest in the fridge for at least two hours.

Before serving, take it out from the mould and serve it by setting it on a plate.

To prepare the ciambella with lemon, honey and cinnamon you need to butter and flour the mould.

Melt the butter and in a bowl mix the sugar with the eggs. Subsequently add some honey.

Continue to mix by adding the flour and the potato flour. Subsequently add the melted butter, the lemon juice and a bag of yeast for sweets.

At the end, add an abundant pinch of cinnamon in the dough. Pour the mixture in the mould and put in the oven at 180°C for 25 minutes.

Once ready, take the ciambella out from the oven and let it cool down. Sprinkle a mixture of icing sugar and cinnamon. At this point, your cake is ready to be eaten.

First of all, whisk the eggs with sugar and citrus zest until you obtain a soft and fluffy mixture. Melt the butter and add it to the mixture, then whisk well with electric whisks.

Then add the ricotta at room temperature and beat well by using the whisks at low speed.

At this point, add the flour with baking powder and continue beating at low speed, until the mixture becomes good and thick.

Now start stoning the cherries without cutting them completely. Once done, add 2-3 spoons of them in the previously prepared dough.

At this point, take a tray, butter and flour it and then pour the mixture in it. Cover the surface with the remaining cherries and put in the oven at 180°C for about 40-45 minutes.

Once ready, take it out from the oven and let it cool down well. Serve it, only after sprinkling icing sugar on it.