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Cannoli creams

Cannoli creams


Give your guests an operatic finale with colourful cannoli creams.

Cooking Time

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


  • 01

    Place the strawberries in a bowl with the amaretto and allow to macerate for 10 minutes.

  • 02

    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.

  • 03

    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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