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Cannoli Torta

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Ingredients
  Pastry 1 (Press In Variety)
  Whipping cream 1 Cup (16 tbs)
  Whole milk ricotta cheese/Part-skim ricotta cheese 23 Ounce (1 Large Carton, About 15 Ounce And 1 Small Carton, About 8 Ounce)
  Roasted salted pistachio nuts 1 Cup (16 tbs), shelled, chopped
  Rum 2 Tablespoon
  Orange-flavored liqueur 2 Tablespoon
  Powdered sugar 3 Tablespoon
  Chopped semisweet chocolate 1⁄2 Cup (8 tbs)
  Chopped candied orange peel 1⁄4 Cup (4 tbs)
  Grated semisweet chocolate 1⁄4 Cup (4 tbs)
Directions

Prepare Press-in Pastry and let cool.
In a medium-size bowl, beat cream until it holds soft peaks.
In a large bowl, combine ricotta cheese, 1/2 cup of the pistachios, rum, liqueur, sugar, chopped chocolate, and candied orange peel.
Mix well; fold in whipped cream.
(At this point, you may cover and refrigerate until next day.) Remove pan rim from pastry shell.
Mound filling on pastry, sprinkle with grated chocolate, and garnish with remaining 1/2 cup pistachios.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Mixing
Ingredient: 
Chocolate

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