Dark Cherry Cannoli
From magflower 16 years ago
- - to make
- Serves 8
A classic Italian dessert pastry.
Ingredients
- 1/4 cup dried dark cherries, chopped shopping list
- 2 tablespoons amaretto liqueur shopping list
- 8 ounces ricotta, well-drained (1 cup) shopping list
- 1/4 cup granulated sugar shopping list
- 2 ounces (1/4 cup) mascarpone, cold shopping list
- 1/4 cup toasted pistachio nuts, chopped shopping list
- 8 large or 12 mini cannoli shells shopping list
- 1/4 cup confectioners' (powdered) sugar, for garnish shopping list
How to make it
- Soak the dried cherries in the amaretto in a small bowl for 30 minutes.
- Combine the ricotta and sugar in a small bowl and whip until smooth.
- Add the mascarpone and stir to incorporate. Be careful not to overmix, or the mascarpone might separate.
- Fold in the pistachios and dried cherries with their soaking liquid.
- Transfer to a pastry bag fitted with a plain tip and pipe the mixture into the cannoli shells. If you don't have a pastry bag, put the filling into a plastic bag, snip off one corner and squeeze the filling out into the pastry shells. (Do this close to serving time so the shells won't lose their crispness.)
- Refrigerate until serving time.
- To serve, dust with confectioners' sugar, using a sieve. Serve chilled.
- Makes 8 large or 12 mini cannoli.
The Rating
Reviewed by 3 people-
I'm going to make this at Christmas time, when all of my family gathers together. Thank you!
angelinaw
in St Louis loved it
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" It was excellent "