Cannoli cake Christmas cookies Candy Cane

Preparation time
20 min
Cooking time

2 min

Resting place
in the fridge
Rest time




How to prepare: Cannolo cake

Cannoli Cake Preparation - Phase 1

Cannoli Cake Preparation - Phase 1

Start preparing the cannolo cake from the base: finely chop the wafers with the mixer, put them in a bowl and mix them with the melted butter. Alternatively, you can pulverize them with a meat mallet after having closed them in a food bag. Arrange the mixture to cover the bottom of a 22 cm diameter springform pan, leveling well with the back of a spoon. Place in the refrigerator until ready to compose the dessert.

Cannoli Cake Preparation - Phase 2

Cannoli Cake Preparation - Phase 2

Soak the gelatin in cold water for the time indicated on the package, about 10 minutes. In a bowl, mix the ricotta with the sugar until the mixture is smooth. Then add 150 ml of fresh, not whipped cream and the chocolate chips. Mix with a spatula until blended.

Cannoli Cake Preparation - Phase 3

Cannoli Cake Preparation - Phase 3

Place the remaining cream in a saucepan and let it heat up. Add the well-squeezed gelatin and stir until dissolved. Let it cool and add the mixture to the ricotta and chocolate chips mixture, mixing well. Pour everything on the base of cannolo wafers, level and place in the refrigerator for at least 4 hours.

Cannoli Cake Preparation - Phase 4

After this time pass the blade of a sharp knife along the inner edge of the ring, remove it and decorate the surface of the cake with the coarsely chopped cannoli wafers, chopped pistachios, orange peel and candied cherries. Serve immediately.


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