Pour water and Marsala wine in a heat resistant glass container. When at boiling point, add the diced Etna prickly pear pulp and continue boiling for 3 minutes.
Remove, drain and let cool the Etna prickly pear pulp. Strain the liquid through a filter and dissolve in it the gelatine, previously softened in a little water.
Fill a high-ring mould with the Etna prickly pear pulp. Pour the Marsala and gelatine mix on top of the pulp and refrigerate until solidified.
Sift the ricotta and mix it with the sugar, vanilline, fondant chocolate flakes and diced orange peel.
Place the gelatine in a serving plate. Fill the empty central area with ricotta cream and refrigerate for at least 2 hours before serving.