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Cannoli Torta

the.instructor's picture
Ingredients
  Whipping cream 1 Cup (16 tbs)
  Ricotta cheese 23 Ounce (2 3/4 Cups , 1 Large Container 15 Ounce And 1 Small Container, 8 Ounce)
  Shelled salted pistachios 1 Cup (16 tbs), chopped
  Orange liqueur 2 Tablespoon
  Rum 2 Tablespoon
  Powdered sugar 3 Tablespoon
  Semi sweet chocolate pieces 1⁄2 Cup (8 tbs)
  Candied orange peel 1 Tablespoon (Fresh Ones)
  Press in pastry 1
  Grated semisweet chocolate 1⁄4 Cup (4 tbs), finely grated
Directions

In a bowl, whip cream until it holds soft peaks.
In another bowl, combine cheese, 1/2 cup pistachios, liqueur, rum, sugar, chopped chocolate, and candied peel with syrup.
Mix well; fold in whipped cream.
If made ahead, cover and chill 2 hours or up until next day; carry in an insulated chest.
At picnic, remove pan rim from pastry.
Mound filling onto pastry, top with grated chocolate, and garnish with remaining pistachios.
Cut into wedges.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Chocolate

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