Directions:
Place ricotta and sugar in a food processor or blender and process until smooth.

Transfer to a bowl and fold in chocolate and orange zest. Combine liqueur and orange juice in another bowl.

Cut cake horizontally into 4 even layers. Place bottom layer on a serving dish and brush with 1/4 of liqueur mixture.

Spread with 1/3 of the cheese mixture. Top with next cake layer and repeat with remaining cake slices liqueur and cheese mixtures reserving 1/4 of the liqueur to brush over top of cake.

Wrap with plastic wrap and refrigerate preferably overnight until serving time. For zabaglione sauce, microwave Mayfield vanilla ice cream for 20 seconds.

Stir with a wooden spoon to loosen it and then stir in Marsala wine thoroughly.

To serve cut cassata into thin slices and serve topped with zabaglione sauce.