Looking for a sweet festive treat? This indulgent cannoli tower made with Thats’s Amore Cheese is perfect for dinner parties, celebrations and decadent desserts alike.
Servings
20
Prep time
Cook time
Recipe
V
Ingredients
- Shells
- 350g plain flour
- 1 tsp coconut sugar
- Pinch salt
- 2 tbsp unsalted butter, cubed
- 200mL Marsala wine
- Vegetable oil, for frying
- Cannoli tubes
- 1 egg white, beaten
- Sicilian filling
- 300g That’s Amore Cheese Ricotta
1 tbsp honey
½ tsp cinnamon
2 tbsp crushed pistachios - Chocolate filling
- 300g That’s Amore Cheese Ricotta
60g dark chocolate, melted
½ orange rind
2 tbsp cacao nibs - Lemon filling
- 300g That’s Amore Cheese Ricotta
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp lemon zest
Method
- To make the shells, start by mixing the flour, coconut sugar and salt in a medium bowl. Work the cubes of butter into the flour with fingers until the mixture becomes coarse and sandy.
- Add the wine and knead to combine. Knead for a few mins until smooth and form into a ball. Wrap the dough in plastic wrap and let sit at room temperature for 1 hour.
- While the dough is resting, strain the ricotta over a small bowl in the refrigerator for 30 mins to remove all excess water.
- To make the Sicilian filling, mix the ricotta with the honey and cinnamon until smooth and creamy.
- To make the chocolate filling, mix the ricotta, melted dark chocolate and grated orange rind until smooth and creamy.
- To make the lemon filling, mix the ricotta with honey and lemon juice and until smooth and creamy.
- Chill ricotta mixtures in the refrigerator for at least 30 mins.
- In the meantime, heat at least 4cm of vegetable oil in a saucepan to 170ºC.
- Sprinkle a small amount of flour onto a work surface and rolling pin, then roll the dough until very thin.
- Cut the dough into rounds using a glass and wrap them around the cannoli tubes. Seal the edges with beaten egg white.
- Drop one or two tubes into the oil and fry until golden. Use a slotted spoon to remove from the pan and rest on paper towels. Remove shells from the cannoli tubes and repeat the process with remaining dough.
- Once all shells have cooled, fill each with the ricotta fillings using a spoon or piping bag. Top the Sicilian cannoli with crushed pistachio, chocolate cannoli with chocolate nibs and the lemon cannoli with lemon zest.
- Assemble the cannoli into a tower shape, alternating the three different flavours and serve while fresh.
  
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