Cut the panettone into slices about 3 cm thick at the widest part.

Place 4-6 panettone slices on a sheet of parchment paper, overlapping them slightly to form a rectangle.

Press the slices with a rolling pin to form a single base.

Take a cake pan with a diameter of about 18 cm. Using a saucepan, cut out a panettone disc about 24 cm in diameter.

Repeat with the other panettone slices and cut out another slightly smaller disc.

In a large bowl, combine the ricotta cheese and sugar, using a spatula, to get a smooth and soft cream.

Add the chocolate chips and mix well.

Cover the cake pan with clear plastic wrap and place the first panettone disc inside using parchment paper. Press it well with your hands against the edges, which should be as high as possible to be filled with the ricotta cream.

Add the ricotta cream into the panettone cake.

Take the smaller disc and turn it over on the ricotta cream, pressing it down slightly to stick to the edges of the cake.

Cover with transparent film and refrigerate for at least 3 hours.

After 3 hours, carefully turn the Cassata cake onto a serving plate, remove the film and garnish with powdered sugar and red fruit.