Broken down Sicilian cannolo 🍰 🤩

The broken down cannoli with ricotta is a spoon dessert made with ricotta cream and crushed cannoli peels. An alternative and delicious version of the traditional Sicilian cannoli filled with ricotta cream. Tasty sweet cups, to be enjoyed as a dessert at the end of a meal or to be served in a sweet buffet. Pretty and delicious glasses filled with velvety and crunchy cream. Easy, fast and uncooked recipe to be made.

Ingredients

500 g Ricotta cheese (of excellent quality)

80-100 g Icing sugar (ground with coffee grinder)

2 teaspoons Marsala

2 tablespoons Chocolate chips

3 Candied cherries

4 cannoli (large or about 10 small)

candied fruit

Chopped pistachios

Preparation

Sift the ricotta, preferably from the day before, with a strainer. Then mix it with icing sugar (pulverize it with a coffee grinder or mixer) and marsala. Stir until you get a smooth, homogeneous ricotta cream without lumps. When finished, add the chocolate chips and stir.  Pour the sugar into the bowl of the Thermomix and pulverize it for 20 sec at vel.9 Then, add the ricotta and marsala. Stir in vel. 3 for about 30 seconds i. The Sicilian ricotta cream should become smooth and homogeneous. Then, if you want, add the chocolate chips and stir in vel.2 / counterclockwise for about 10 seconds. Now, that your ricotta cream is ready, you can start composing the broken down cannoli. Get 6 bowls or glasses, preferably low and wide. Chop the cannoli pods and fill, with a little of the mixture, the base of each container. Make a first layer with the prepared ricotta cream. Cover it with a second layer of chopped cannoli wafers. Continue in this way, until you finish the ingredients available. Decorate the surface of each Cannolo decomposed with ricotta, with chopped pistachio, candied orange and half candied cherry. Keep the cannoli decomposed in the refrigerator, for a few hours, before serving.

Tip

You can flavor the ricotta cream with a pinch of cinnamon, instead of marsala. And if you want you can not add any aroma.