Roman Gateau Slice

For the sponge: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking tray or rectangular baking tin, about 1cm|1/2" deep and dust lightly with flour.

Beat the eggs and sugar with an electric whisk until very thick and fluffy. Gradually fold in the butter until blended.

Sift in the flour and gently stir into the mixture until incorporated. Pour into the tin and bake for 10-15 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the filling: beat the ricotta and sugar with an electric whisk until smooth. Stir in the vanilla and raspberries.

Cut the cake into 2 halves and brush with the Marsala. Line a loaf tin with cling film.

Place 1 cake half in the base of the loaf tin and spread with 2/3 of the ricotta mixture. Cover with the remaining cake and spread with the remaining ricotta mixture. Chill for 2 hours.

Decorate the top with candied fruits.

For the sauce: put the raspberries, sugar and lemon juice in a blender or food processor and process to a puree. Alternatively press the strawberries through a sieve into a bowl and stir in the sugar and lemon juice.