Cannolo cake: the IRRESISTIBLE Sicilian semifreddo!

Cannolo cake: the IRRESISTIBLE Sicilian semifreddo!

published on 14 August, 2024 at 16:00
INGREDIENTS
260g empty cannoli
130g butter
 
760g ricotta
120g powdered sugar
90g chocolate chips
180g fresh cream (150ml + 30ml)
 
4 sheets of gelatine (8g)
 
To decorate
Empty cannoli q.s.
Candied cherries q.s.
Chocolate chips q.s.
Pistachio grains q.s.
 
METHOD
1. Blend the cannoli shells in a mixer.
2. Pour the resulting powder into a bowl and add the melted butter. Mix until you get a compact mixture, which will be the base of our cake.
3. Pour it into the mold and, using a spoon, spread and press it to obtain an even base. Let it rest in the fridge to firm up.
4. In a bowl full of cold water, add the gelatin sheets one at a time. This will be used to set the cheesecake. Let it soak for 10 minutes.
5. Meanwhile, mix the ricotta and sugar together. Add the chocolate chips and milk, and continue mixing until well combined.
6. Squeeze the gelatin sheets and pour them into a saucepan with the cream. When the gelatin is completely dissolved, pour it into the ricotta mixture and mix well.
7. Now that your cream is ready, pour it into the mold, spreading it well. Leave it in the fridge for at least an hour.
8. We finished the recipe by decorating with chopped pistachios, more chocolate chips, and cherries.
 
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