Strawberry Cannoli
Difficulty Level: Easy
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Prep Time:30 Minutes
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Yield:12-24 Strawberries
Ingredients
- 4 ounces whole milk ricotta
- 8 ounces mascarpone or cream cheese
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- Zest of one orange
- 3 ounces chocolate bar, grated or finely chopped
- 12-24 strawberries, depending on size of berries, washed well and dried
- Toppings:
- ¼ cup pistachios, crushed, optional
- 1 ounce chocolate bar, finely chopped, optional
- 113.4g whole milk ricotta
- 226.8g mascarpone or cream cheese
- 118.29ml powdered sugar
- 4.26g pure vanilla extract
- Zest of one orange
- 85.05g chocolate bar, grated or finely chopped
- 12-24 strawberries, depending on size of berries, washed well and dried
- Toppings:
- 59.15ml pistachios, crushed, optional
- 28.35g chocolate bar, finely chopped, optional
Rather than filling traditional cannoli shells we’re using strawberries! A fun, lighter, and beautiful twist on a classic!
Preparation
STEP 1
In a medium sized bowl, beat together the ricotta, mascarpone or cream cheese, powdered sugar, vanilla, orange zest, and grated chocolate. Refrigerate mixture until ready to stuff strawberries.
STEP 2
Remove stems from strawberries. To prepare strawberries for filling you can either:
1. Hollow out the top of a strawberry.
2. Cut a cross on the bottom tip, dividing strawberry into four but leaving the top connected. Open slightly so there is room for filling. The stem and leaves can be left on for this method.
STEP 3
Transfer cream mixture into a piping bag or resealable bag with the corner cut off. Pipe some filling into each strawberry. Sprinkle with pistachios and/or more chocolate if you wish. Serve immediately or refrigerate until ready to eat. Best eaten ASAP.