Does anyone have the recipe for Catalano's cassata cake?

Catalano's Cassata Cake

Cake

5 eggs separated

1 tsp. vanilla extract

1/2 cup granulated sugar, divided

1/4 tsp. cream of tartar

1/4 tsp. salt

3/4 cup cake flour

Topping

1/2 cup confectioner’s sugar for dusting

2 TB orange liqueur

1 TB water

1 TB sugar

Filling

1 1/4 cups ricotta cheese

1/4 lb. cream cheese

1/2 cup confectioners’ sugar

1/2 tsp. vanilla

1/4 tsp. cinnamon

1/4 cup mini semi-sweet chocolate chips

Frosting

3/4 cup heavy whipping cream

3 TB confectioner’s sugar

2 tsp orange liqueur

1/2 tsp vanilla

1 TB mini semi-sweet chocolate chips

1/4 c. pistachio nuts, chopped

•Preheat oven to 375°. Grease 15 1/2” x 10 1/2” jelly roll pan and line with parchment paper. Grease parchment paper.

•Separate the eggs. In a small bowl, with mixer at high speed, beat the egg yolks, vanilla and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set aside.

•In a large bowl, with mixer at high speed, beat egg whites, cream of tartar, remaining granulated sugar and salt until sugar dissolves and the whites stand at stiff peaks.

•Transfer beaten yolks to another large bowl. With rubber spatula, gently fold egg whites into the yolks, one third at a time. Sift flour and fold into batter 1/3 at a time.

•With metal spatula, spread batter evenly in prepared pan. Try to get as even as possible as the batter will not spread in the oven. Bake for 10 minutes or until top of cake springs back when lightly touched with finger.

•Meanwhile, in a small bowl, mix 2 TB orange liqueur with 1 TB water and 1 TB granulated sugar until sugar dissolves.

•Sprinkle clean kitchen towel with 1/2 cup confectioners’ sugar. When cake is done, immediately invert cake onto towel. Carefully peel off parchment paper and discard. Brush cake with the orange liqueur mixture. Starting from a long side, roll the cake with the towel jelly-roll fashion keeping towel between cake rolls. Cool cake roll, seam side down on wire rack until completely cool, about 1 hour.

•To make ricotta filling, with food mixer, blend the ricotta cheese, cream cheese, 1/2 cup confectioners’ sugar, 1/2 tsp. vanilla and cinnamon, until smooth. Stir in 1/4 cup chocolate pieces. Cover and refrigerate while cake cools.

•Assemble cake: Gently unroll cooled cake. With metal spatula, spread filling over cake, leaving about 1/2” at the edges. Stating from the long side, roll cake without the towel. Place rolled cake, seam side down on platter.

•To make frosting: In a small bowl, with mixer at medium speed, beat whipping cream and 3 TB confectioner’s sugar until soft peaks form. With rubber spatula, fold in 2 tsp orange liqueur and 1/2 tsp. vanilla. With metal spatula, spread whipped cream mixture over cake. Refrigerate at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.