In a medium mixing bowl, combine together the ricotta, castor sugar (reserve 1 tablespoon)candied peel, chocolate and nuts to a smooth paste. Next, place the puff pastry onto a lightly floured surface and spread with the strawberry jam. Put the sponge onto a piece of grease proof paper and soak with the liquor. Spread with the ricotta mixture and roll up like a Swiss roll. Take the Swiss roll and put it on the puff pastry, leaving the edges clear. Roll the puff pastry over the sponge and secure the edges by pressing with your fingertips. Brush all over with the beaten egg, prick the top with a fork and sprinkle with the reserved sugar. Bake in a hot oven, temp 180°c until pastry is cooked and nicely browned. Allow to cool well before cutting into thick slices and serving.

Suggested accompanying wine: DELICATE Casella Moscato Sweet white wine