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Give your guests an operatic finale with colourful cannoli creams.
Preparation Time : 25
Cook Time : 0
Total Time : 25
2 x 250g punnets strawberries, sliced
1/4 cup (60ml) amaretto liqueur
1 cup (250ml) thickened cream
1/3 cup (50g) icing sugar, sifted
1 cup (240g) fresh ricotta
1 teaspoon ground cinnamon
1/4 cup (35g) chopped pistachios
50g glace orange, chopped
12 (about 120g) amaretti biscuits (see note), crushed
2 tablespoons grated dark chocolate, to serve
Place the strawberries in a bowl with the amaretto and allow to macerate for 10 minutes.
Whisk the cream and icing sugar in a bowl until soft peaks form. Fold in the ricotta, then fold in the cinnamon, pistachios and glacé orange.
Spoon a layer of crushed biscuits into each of 6 serving glasses. Top with the berries and ricotta cream. Repeat, then sprinkle with chocolate to serve.
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