Cannoli Torta Recipe
Ingredients
| Whipping cream | 1 Cup (16 tbs) | |
| Ricotta cheese | 2 3/4 Cup (16 tbs) | |
| About 1 cup shelled, salted pistachios, chopped | ||
| 2 tablespoons orange-flavor liqueur | ||
| Rum | 2 Tablespoon | |
| Powdered sugar | 3 Tablespoon | |
| Semi-sweet chocolate | 1/2 Cup (16 tbs), finely chopped | |
| Fresh candied orange peel | ||
| Press-in pastry | ||
| Semi-sweet chocolate | 1/4 Cup (16 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.
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.
Chef
