1. For the biscuit base::
   Place a circle of baking parchment in the bottom of the tin, butter and flour the sides and refrigerate.
2. Preheat the oven to 170°.
   
3. Break the eggs and separate the yolks into a small bowl and the whites into a larger bowl.
4. Whisk the yolks with 80 gr of sugar until the mixture is light and airy.
   
5. Whisk the whites until stiff, add the remaining sugar and whisk again until smooth and glossy. 
   
6. Sieve half the flour into a bowl and carefully fold in half the egg whites, then fold in the remaining flour and egg whites. 
   
7. Pour into the tin, level off the surface with a spatula and cook in the oven for 10 minutes at 170, reducing the temperature to 160 for a further 15 minutes.
8. Unmould the biscuit base onto a wire rack and leave to cool for at least an hour. 
9. For the filling
   In a bowl, mix the ricotta and red jam, add the white chocolate broken into small pieces. 
   
10. For the syrup,
    Heat the water and sugar, boil for 2 minutes.  Remove from the heat and add the marsala.
    
11. Cut the base into two circles and soak the lower piece in the syrup. 
    
12. Spread the ricotta mixture on to the base and place the other circle on top.
13. Spread the top with 2 tablespoons of red fruit jam, then decorate with a darker jam such as myrtle or blackberry.  You can also add glace cherries or fresh raspberries. 
    
14. Refrigerate for 3 hours. 

 You can prepare the biscuit before ; it can be kept very well in a plastic bag.