Ricotta cream for cannoli
Sicilian cannoli are among the most popular and well-known traditional Sicilian desserts. Although traditionally associated with Carnival, there’s no perfect time to enjoy them: they’re so delicious they’re a perfect dessert year-round! Here’s how to make a delicious ricotta cream to fill our cannoli.
Ingredients:
- 500g fresh ricotta
- 150g sugar
- candied fruit pieces
- dark chocolate chips
- a pinch of vanilla
- a pinch of cinnamon
To prepare the ricotta cream for filling the mini Sicilian cannoli, start by mixing the ricotta with the sugar. Once the two ingredients are well combined, add the vanilla and cinnamon. After letting the mixture rest for at least an hour, you’re ready to sieve it. Now add the candied fruit and dark chocolate chips.
You can make small variations to the ricotta cream based on your taste: some prefer to add chopped pistachios or hazelnuts. The key is to finish it all off with a generous dusting of powdered sugar!
We recommend filling the cannoli just before serving, so that the pastry stays crispy and the cream is fresh and perfectly firm!
All you have to do is choose between our large Sicilian cannoli or mignon and enjoy!
Enjoy your dessert! 😉