A Sicilian-style dessert where classic southern flavors meet: ricotta-based cream, crispy cannoli shells, and pistachios. Try them, and you’ll keep coming back for more!
Ingredients
Cream (Filling)
- Powdered sugar – 80 g
- Ricotta cheese – 250 g
- Grated lemon zest – 1 tablespoon
- Lemon juice – 25 ml
- 30% cream – 100 ml
Additionally:
- Powdered sugar – 1 teaspoon
- Pistachios – 300 g
- Cannoli shells – 250 g
Preparation
Step 1: Prepare the Cream (Filling) In a bowl, combine ricotta cheese with powdered sugar, grated lemon zest, and lemon juice. Mix using a kitchen whisk.
Whip the chilled cream until stiff peaks form, then add it gradually to the ricotta mixture, gently folding each time to maintain the fluffiness of the whipped cream. Place the cream in the refrigerator for about 30 minutes.
Step 2: Fill the Cannoli Transfer the chilled cream into a piping bag. Cut off the tip of the bag and pipe the cream into the cannoli shells just before serving – this ensures that the cream remains fluffy, and the shells stay crispy. Fill the shells generously with the cream, letting it protrude from one end.
Step 3: Serve the Cannoli Peel the pistachios and chop them coarsely with a knife. Transfer the chopped pistachios into a small bowl and dip one end of each cannoli into them, pressing gently to adhere the nuts to the cream.
Arrange the cannoli on a serving plate and dust the tops with powdered sugar sifted through a sieve.
