Good morning 💚❤️ food lovers! I love traditional food and I love remake some big classic in a new modern key. Who don’t know the Cannoli? Cannoli are a delicious combination of crispy fried shells and a yummy cheesy filling made with ricotta, chocolate chips and candied fruits. This is a little bit different because is not the traditional figure that we image when we talk about cannoli but it’s pretty similar to a cheesecake.
Ingredients for a 26 cm diameter quick-release bake tin
For the base:
- 300 gr cannoli shells
- 120 gr butter, melted
- 1 tbsp brown sugar
For the filling:
- 400 gr sheep’s milk ricotta cheese
- 400 gr cow’s milk ricotta
- 200 ml whipping cream
- 18 gr gelatin
- 200 gr confectioner sugar
- 100 gr dark chocolate chips
- 100 gr candied orange peel
Decoration
- 4 cannoli shell
- pistachios chopped
- candied cherries
Method
- Pulse cannoli shells in a food processor until coarse crumbs form. Add sugarand melted butter; pulse just until combined. Press onto bottom of a greased 26 cm quick-release bake tin . Refrigerate until firm, about 1 hour.
- Put the gelatin in a bowl with cold water for about 15 minute then squeeze well and put in a small saucepan, low gas, wiith 50 gr of whipping cream. Let melt well and let it cool.
- Sift your ricotta and mix with sugar until completely dissolved, then gently add the whipped cream and the gelatin mix.
- Stir in chocolate chips and the candied orange peel.
- Spread into crust saving a small part for the decoration. Refrigerate, covered, until set, about 4 hours. ( i make the night before and I let it set overnight)
Finishing
Take your cake from the bake tin and put in a serving dish. Cut in half the cannoli shells and fill. (Do not fill the cannoli too far in advance, or they may become soggy). Sprinkle with pistachios chopped and add the candied cherries. 
Italian Recipes Homemade 