Time: 35 min.
Complexity: easily
Quantity: 14 pcs.

Sicilian cannoli will be a true highlight of your New Year's and Christmas table, and are even perfect for an everyday dessert with coffee, for example, if you use a simplified version with store-bought cannoli fillings. Make a cannoli cream using whipped cream, sugar, ricotta, and raisins, fill the crispy cannoli with it, and dip it in a mixture of crushed chocolate and hazelnuts. The dessert is not only delicious but also very beautiful.

Ingredients:

• 1 cup unsalted pistachios
• 1 cup heavy cream
• 2 tablespoons of sugar
• 2 tablespoons light raisins
• 1 cup chopped dark chocolate
• 1 cup ricotta
• 14 cannoli tubes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pistachios, cream, sugar, raisin, dark chocolate, ricotta cheese, wafer rolls

We recommend

Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Toast the unsalted pistachios in the oven for 10-15 minutes, or until crisp. Remove from the oven, cool, and chop finely. Place the chopped pistachios in a bowl.
Step 3
• In the bowl of an electric mixer, beat the heavy cream with 1 tablespoon of sugar until soft peaks form. In a large bowl, combine the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios, and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. To serve, transfer the filling to a pastry bag fitted with a wide round tip. Pipe the cream into both ends of the cannoli tubes.
Step 4
• Combine the remaining chopped chocolate and pistachios on a plate.
Step 5
• To decorate the dessert, dip each end of the cannoli into the chocolate-pistachio mixture.
Step 6
• Cannoli can be filled and stored in the refrigerator for up to 1 hour.

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