Hi Debbie - Better late than never I guess. Yesterday's Times had a
recipe in it that I think is for you, however you asked for a Croisata
and this in Cassata alla Siciliana. The letter reads "My mother served
cassata every Christmas, but her home burned and she lost this beloved
recipe. I would love to give her the cassata and the recipe as a
surprise. Can you help?
The answer. How's this? Any candied or preserved fruit may be used.

Cassata alla Sicilian
1 loaf pound cake or sponge cake
6 tablespoons rum
1 1/2 pounds ricotta cheese
1/2 cup powdered sugar
1/4 cup grated semi sweet chocolate
1/4 cup chopped candied cherries or other fruit
1/2 teaspoon cinnamon
1/2 cup chopped toasted almonds

White Icing
1 1/2 cups sifted powdered sugar
1 egg white
1 teaspoon almond extract
1/2 teaspoon vanilla extract

Cake
Slice cake into four layers each with 1 1/2 tablespoons of rum.Set
aside
Beat ricotta with an electric mixer or blend in a food processor until
almost smooth. Slowly add sugar and beat until dissolved.Divide mixture
evenly into 3 bowls. Stir chocolate into first bowl, candied friut into
second bowl, and cinnamon and almonds into third,
Spread chocolate mixture on first layer of cake.Top with second layer
and spread with cherry mixture. Add third layer and spread with almond
filling. Top with fourth layer.

White Icing
Gradually mix 1 cup sugar into the egg white. Beat until smooth. Stir in
thealmond and vanilla extracts and enough more sugar to make frosting
thick and spreadable.
Frost cake. Refrigerate until serving time.

I hope this is the one that you were looking for. It sounds devine.
Enjoy.