With Christmas just around the corner, today I’m offering a dessert perfect for the holiday season! These are delicious pandoro cannoli with orange ricotta.
They are truly beautiful to present and so very delicious! Pandoro cannoli are easy and quick to prepare and will impress everyone!
It’s also a perfect dessert to recycle all the leftover pandoro after the holidays! These pandoro cannoli are filled with a velvety cream made of ricotta and cream. Scented with orange zest and decorated with candied fruit, pistachio crumbles, or chocolate chips.
It’s the perfect dessert for the holiday season, very scenographic and incredibly delicious! How about we prepare these pandoro cannoli together? Here are the ingredients you’ll need.
Other Christmas recipes you might be interested in:
Christmas lemon cookies decorated with royal icing
No-bake biscuit cake with hazelnuts and pistachios
Soft and delicious chocolate nougat with puffed rice
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 10 cannoli
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1.1 lbs pandoro
- 9 oz ricotta (cow, mixed, or sheep)
- 7 oz whipping cream (fresh or long-life)
- 2 oz sugar
- orange zest
- orange flavoring (a few drops, if desired)
- dark chocolate chips (for decoration)
- candied cherries (for decoration)
- pistachio crumbles (or almonds or hazelnuts, for decoration)
- powdered sugar (for decoration)
Preparation
To prepare the pandoro cannoli, first cut the pandoro! The slices should be cut not vertically, but horizontally.
Once you remove the top part (just cut the first slice), cut the pandoro into slices about 3/4 inch thick.
With the above quantities, I made 10 cannoli (in the photo, one is missing because I couldn’t resist!!).
So, I cut 10 slices using about 500 grams of pandoro.
Once the slices are cut, flatten them with a rolling pin.
Then wrap each slice around their respective aluminum cannoli molds.
Try to adhere the pandoro well to the mold by pressing with your fingers.
Once all cannoli are formed, place them on a baking tray over a sheet of parchment paper.
Toast them in a preheated oven at 338°F for about 8-10 minutes. This step helps the cannoli keep their shape without opening.
After the time has passed, remove the tray from the oven and let the cannoli cool for about ten minutes.
Once cooled, gently remove the aluminum molds, being careful not to break the pandoro cannoli.
At this point, we prepare the filling for our pandoro cannoli in just a few minutes.
In a bowl, put the ricotta and whipping cream. You can use either unsweetened fresh cream or already sweetened plant-based cream.
As for the ricotta, I used cow’s milk, but you can use mixed or sheep’s milk ricotta.
The only caution is that the ricotta should be DRY otherwise the filling won’t have the right consistency.
If you don’t like cream, you can replace it with mascarpone, spreadable cheese (like Robiola), or Greek yogurt.
Add 60 grams of sugar and the zest of half an orange. If you like, you can also use a few drops of orange flavoring.
Now, using electric beaters, whip everything until you get a (delicious) velvety cream!
At this point, take a piping bag and fill it with some of the prepared cream.
Fill the cannoli from both sides and gently place them on a serving plate.
Decorate the cannoli as you like. I used chocolate chips, candied cherries, pistachio crumbles, and orange zest.
Finally, a nice dusting of powdered sugar, and your beautiful and delicious pandoro cannoli are ready!
Place the pandoro cannoli in the fridge to set everything, for at least a couple of hours.
Voilà, with few ingredients and zero effort, you’ve made a mouth-watering dessert!
Enjoy your cannoli and see you in the next recipe!
Photo and Recipe by Gabry – all rights reserved
P.s.
You can find cannoli molds in all kitchenware stores.
You can also create parchment paper cylinders and wrap the pandoro slices around them.
