Sicilian cannoli cake
Sicilian cannoli cake, creamy and fragrant no-bake recipe. The cannoli cake recipe is really very simple to prepare and will take you very little time, it is made with ricotta cream and chocolate chips which is the classic filling of Sicilian cannoli, a delicious and fresh cake. The Sicilian cannoli cake is prepared with a base of biscuits and cannoli waffles that you can make at home with my recipe or for practicality buy ready, we strictly use sheep's milk ricotta, I confess I don't love it very much but for cannoli I make an exception! A Sicilian cannoli cheesecake spectacular and perfect for any occasion, the no-bake Sicilian cannoli cake will surprise you with its goodness! A really fabulous dessert with ricotta, you can decorate it as you like with Sicilian cannoli, pistachios, candied fruit and you will make a beautiful figure by bringing to the table a truly impeccable Sicilian cannoli dessert! Let's see together how to make Sicilian cannoli cake!
INGREDIENTS
FOR THE BASE100 g Digestive biscuits100 g Sicilian cannoli wafers120 g butter
FOR THE RICOTTA CREAM600 g sheep's milk ricotta100 g chocolate chips100 g sugar8 g gelatin sheets2 tbsp warm milk
TO DECORATESicilian cannoliPods for cannolichopped pistachios
HOW TO MAKE SICILIAN CANNOLI CAKE
FOR THE BASE
Melt the butter. Chop the wafers and biscuits in the mixer, when they are reduced to powder, transfer them to the bowl and add the melted butter. Mix the mixture well and pour it into the cake pan lined with parchment paper. Use the back of a spoon to compact the base and let it rest in the refrigerator for about 20 minutes.
FOR THE RICOTTA CREAM
Let the ricotta drain very well, I recommend putting the ricotta in a colander at least the day before. Put it in a bowl together with the sugar and mix until you get a creamy mixture, if you want you can sift it I prefer it a little more rustic. Add the chocolate chips to the ricotta and stir. Put the gelatin leaves in cold water, when they are soft, squeeze them and dissolve them in hot milk. Add the gelatin to the ricotta cream and stir.
HOW TO MAKE SICILIAN CANNOLI CAKE
Take the base of the cannoli cake and pour it on the bottom of the biscuits, level and place the crumbled wafers and chopped pistachios on the surface of the cake. Let the cannoli cake rest in the refrigerator for at least 4/5 hours. After the resting time, decorate it with Sicilian cannoli and enjoy!
Sicilian cannoli cake, creamy and fragrant no-bake recipe. The cannoli cake recipe is really very simple to prepare and will take you very little time, it is made with ricotta cream and chocolate chips which is the classic filling of Sicilian cannoli, a delicious and fresh cake. The Sicilian cannoli cake is prepared with a base of biscuits and cannoli waffles that you can make at home with my recipe or for practicality buy ready, we strictly use sheep's milk ricotta, I confess I don't love it very much but for cannoli I make an exception! A Sicilian cannoli cheesecake spectacular and perfect for any occasion, the no-bake Sicilian cannoli cake will surprise you with its goodness! A really fabulous dessert with ricotta, you can decorate it as you like with Sicilian cannoli, pistachios, candied fruit and you will make a beautiful figure by bringing to the table a truly impeccable Sicilian cannoli dessert! Let's see together how to make Sicilian cannoli cake!
INGREDIENTS
FOR THE BASE
100 g Digestive biscuits
100 g Sicilian cannoli wafers
120 g butter
FOR THE RICOTTA CREAM
600 g sheep's milk ricotta
100 g chocolate chips
100 g sugar
8 g gelatin sheets
2 tbsp warm milk
TO DECORATE
Sicilian cannoli
Pods for cannoli
chopped pistachios
HOW TO MAKE SICILIAN CANNOLI CAKE
FOR THE BASE
Melt the butter. Chop the wafers and biscuits in the mixer, when they are reduced to powder, transfer them to the bowl and add the melted butter. Mix the mixture well and pour it into the cake pan lined with parchment paper. Use the back of a spoon to compact the base and let it rest in the refrigerator for about 20 minutes.
FOR THE RICOTTA CREAM
Let the ricotta drain very well, I recommend putting the ricotta in a colander at least the day before. Put it in a bowl together with the sugar and mix until you get a creamy mixture, if you want you can sift it I prefer it a little more rustic. Add the chocolate chips to the ricotta and stir. Put the gelatin leaves in cold water, when they are soft, squeeze them and dissolve them in hot milk. Add the gelatin to the ricotta cream and stir.
HOW TO MAKE SICILIAN CANNOLI CAKE
Take the base of the cannoli cake and pour it on the bottom of the biscuits, level and place the crumbled wafers and chopped pistachios on the surface of the cake. Let the cannoli cake rest in the refrigerator for at least 4/5 hours. After the resting time, decorate it with Sicilian cannoli and enjoy!
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