Cannoli di ricotta
2 servings
20 minutes
Cannoli di ricotta is a refined dessert from Italian cuisine, originating from sunny Sicily. Its history dates back to the era of Arab influence when local chefs first began using ricotta for sweet fillings. Delicate tubes of thin cocoa dough baked to a crispy texture are filled with a light cream of cream, ricotta, and dark chocolate, flavored with fresh orange zest. The taste of cannoli is a harmony of sweetness and a slight citrus tang, complemented by a spicy hint of cinnamon. It is the perfect dessert for festive gatherings and can be served with espresso or dessert wine, enjoying every crispy bite.
1
Mix flour, cocoa, baking powder, sugar, cinnamon, 20 ml of sunflower oil, and 60 ml of water.
- Wheat flour: 100 g
- Cocoa: 5 g
- Baking powder: 5 g
- Cane sugar: 70 g
- Ground cinnamon: 2 g
- Sunflower oil: 20 ml
- Water: 60 ml
2
Place parchment paper on a baking sheet and spread the dough into 4 pancakes no thicker than 2 mm and with a diameter of 5–7 cm; preheat the oven to 220 degrees and bake the pancakes for 3 minutes.
3
Remove the baking tray, transfer the pancakes from the parchment to the table, lift the pancakes with a spatula, and roll them into a tube on the foil preparation; leave to cool.
4
Peel the zest from 0.5 orange, squeeze the juice from 1/4 orange.
- Oranges: 0.5 piece
5
Whip the cream, mix it with ricotta, grated chocolate, orange juice, and zest, whisk until thickened.
- Cream 30%: 30 g
- Ricotta cheese: 125 g
- Dark chocolate: 20 g
- Oranges: 0.5 piece
6
Transfer the cream to a pastry bag or a parchment cone; fill the cooled tubes with cream.
7
Sprinkle with powdered sugar and serve.
- Powdered sugar: 40 g