If you love Sicilian cannoli, this is the cake for you.
A no-bake, easy-to-prepare dessert that will really amaze everyone! We recommend keeping it in the freezer.
- 1 cup of whipping cream
- pistachio granules to taste
- candied cherries to taste
- 270 grams (9 oz) of cannoli shells
- 8 grams (1.35 tsp) of gelatin sheets
- 1 cup of powdered sugar
- 1/2 cup of chocolate chips
- 1/2 cup of butter
- 3 cups of sheep’s ricotta cheese
Finely crumble the cannoli shells and add the melted butter.
Keep some cannoli shells aside to decorate the cake.
Compact the mixture on the base of a 9 inches springform pan lined with parchement paper and place in the refrigerator for 30 minutes.
With an electric whisk, process the ricotta and powdered sugar until smooth and homogeneous.
Combine the whipped cream and chocolate chips and mix gently with a spatula.
Soak the gelatin sheets in cold water for 10 minutes, then squeeze them out well and melt them together with two tablespoons of whipped cream in a small saucepan over low heat.
Once the dissolved gelatin has cooled, add it to the ricotta and cream mixture, mixing it well.
Pour the mixture into the springform pan, level it well and place in the refrigerator for 5 hours.
Decorate the cake with crumbled cannoli shells, candied cherries, and pistachio granules.