Recipes

Summer Cannoli

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Summer Cannoli

Summer Cannoli

amanda

Equipment

  • - Pastry Rolling Pin: Essential for evenly rolling out cannoli shell dough to achieve uniform thickness.

  • - Cannoli Pipes or Pastry Bags with Tips: For shaping the cannoli shells and filling them efficiently.

Ingredients

  • 1 cup ricotta

  • 1/2 cup mascarpone

  • sugar

Instructions

1

Instruction 1

Wrap the ricotta in a few damp paper towels and squeeze it over the sink for 30 seconds.
2

Instruction 2

Whisk it in a large bowl until smooth.
3

Instruction 3

Add the mascarpone, sugar, vanilla, and orange zest and whisk until fully incorporated.
4

Instruction 4

Fold in the pistachios (if using).
5

Instruction 5

Cut the pound cake into 1/2-inch slices and toast them in a toaster oven, or in a regular oven at 375°F for about 2 minutes a side.
6

Instruction 6

Top each slice with a dollop of the cream, then sprinkle with the berries.
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