Cannoli Torta Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Whipping cream1 Cup (16 tbs)
 Ricotta cheese23 Ounce (2 3/4 Cups , 1 Large Container 15 Ounce And 1 Small Container, 8 Ounce)
 Shelled salted pistachios1 Cup (16 tbs), chopped
 Orange liqueur2 Tablespoon
 Rum2 Tablespoon
 Powdered sugar3 Tablespoon
 Semi sweet chocolate pieces1⁄2 Cup (8 tbs)
 Candied orange peel1 Tablespoon (Fresh Ones)
 Press in pastry1
 Grated semisweet chocolate1⁄4 Cup (4 tbs), finely grated

Directions

In a bowl, whip cream until it holds soft peaks.
In another bowl, combine cheese, 1/2 cup pistachios, liqueur, rum, sugar, chopped chocolate, and candied peel with syrup.
Mix well; fold in whipped cream.
If made ahead, cover and chill 2 hours or up until next day; carry in an insulated chest.
At picnic, remove pan rim from pastry.
Mound filling onto pastry, top with grated chocolate, and garnish with remaining pistachios.
Cut into wedges.
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