Preparation

Make the sponge cake

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。在一个标准的18 x 13英寸半平底锅和羊皮纸上排队。将水与电动搅拌机高温直至变稠，淡黄色，5至6分钟。

  In a stand mixer fitted with a whisk, beat the egg whites on medium speed to soft peaks. Gradually pour in the remaining 1/3 cup sugar. Raise the speed to medium-high and continue beating until glossy stiff peaks form.

  Fold a third of the egg whites into the yolk mixture to lighten, and then gently fold in the remaining whites. Sift the flour and salt over the top of the mixture and gently fold it in. Pour the batter into the prepared pan, gently spreading and smoothing it to make sure it’s level. Bake until the top springs back lightly when touched, 10 to 12 minutes. Transfer to a wire rack and let cool completely.

做巧克力慕斯：

• Melt the chocolate with the butter in a medium heatproof bowl over a pan of barely simmering water. Set aside.In a stand mixer with the whisk attachment, beat the egg whites on medium speed until soft peaks form, 2 to 3 minutes. Gradually pour in the sugar, raise the speed to medium-high, and continue beating until glossy stiff peaks form.

  Put the heavy cream in a large bowl and beat with a handheld mixer on medium speed until medium-stiff peaks form, 2 to 3 minutes.

  Whisk a spoonful of the whipped cream into the melted chocolate. With a rubber spatula, fold in the remaining whipped cream and then the egg whites. Transfer to a pastry bag fitted with a star tip and refrigerate.

Make the candied orange peel:

• 用一把锋利的削皮刀将橙皮从果肉中切成2英寸厚的条。从果皮上卸下几乎所有的白髓（完整的髓的约1/8英寸）。将果皮纵向切成1/4英寸的条（您应该有大约1/2杯果皮）。用水四分之三的锅填充2夸脱的锅，并用高火煮沸。加入橙皮并煮熟以去除4至5分钟的苦味。排干果皮，在冷水下奔跑，然后再次排干。

  在同一锅中，加入1/2杯糖和1/4杯水；用中火煮沸。加入橙皮，减少热量以保持非常柔和的小火煮，然后煮至20至25分钟的果皮透明度。排干果皮。

  将架子放在衬有羊皮纸的烤盘上。将剩余的1/4杯糖放入碗中。将果皮分批扔进糖中，然后用筛子摇动以去除多余的糖。将橙皮放在架子上，干燥3至4小时。

制作意大利乳清干酪：

• In a large bowl, mix together the ricotta, sugar, lemon zest, and orange zest until combined.

组装：

• 将海绵蛋糕切成1/2英寸的立方体。在一个小碗中，将朗姆酒与1汤匙混合。水。将蛋糕分成六个4盎司玻璃杯。用一点朗姆酒混合物刷蛋糕块。将巧克力慕斯在海绵蛋糕上管道。将意大利乳清干酪奶油分成杯子。将每个杯子撒上杏仁和开心果坚果，然后再撒上蜜饯的橙皮。