There cannolo cake is a reinterpretation of the classic Sicilian cannolo. A sweet without cooking from the easy recipe that like a cold cheesecake it consists of a base of cannolo wafers, a sheep ricotta cream with chocolate drops and a decoration of pistachios, orange peel and candied cherries.
Ingrediants
- 250 g of cannolo pods
- 120 g of melted butter
- 750 g of sheep ricotta
- 100 g of powdered sugar
- 10 g of food gelatin in sheets
- 80 g of dark chocolate chips
for the base:
for the stuffing
- 170 ml of fresh cream
- 1 tablespoon of dark chocolate chips
- candied orange peels
- 4 candied cherries
- 1 teaspoon of chopped pistachios
- 2-3 small Sicilian cannoli pods
for decoration
If you are looking for a fresh and creative dessert for the summer, this is it cannolo cake is the one for you. It is a reinterpretation, always greedy, of the classic Sicilian cannolo, which is made up of a base of cannolo waffles, a sheep ricotta cream with chocolate drops and a decoration of pistachios, orange peel and candied cherries.
A cake without baking from the easy recipe which you can also prepare with cow’s milk ricotta and which you can customize in the garnish. As for one cold cheesecake, this dessert does not present particular difficulties of execution: however, it is necessary to respect the rest times in the refrigerator, to obtain the right consistency.
There cannolo cake it is ideal to conclude one dinner with friends or a family lunch, but also for celebrate a special occasion: if you are looking for other original ideas, we recommend the Piña Colada tart, while if you want inspiration for desserts without cooking, here are 30 cold dessert recipes for summer.
OTHER DELICIOUS RECIPES: No Bake Chocolate Cake, No Bake Fruit Tart, Pistachio Cheesecake
How to prepare: Cannolo cake
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
2 min
- Resting place
- in the fridge
- Rest time
-
4h
- Portions
-
8
How to prepare: Cannolo cake
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.
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.
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.
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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