SICILIAN CANNOLI ICE CREAM CAKE with homemade pastry, easy recipe to prepare, delicious ricotta and chocolate chip dessert, great after lunch perfect for celebrations.
Extremely easy to prepare, the Sicilian cannoli cake is truly delicious, a semifreddo dessert made with a luscious ricotta and cream with chocolate chips and without candied fruit.
I made this delicious Sicilian cannoli cake for my mom’s birthday which is on Monday, she loves the taste of cassata or ricotta with chocolate chips.
Since it’s an important birthday, 70 years, I thought of preparing this dessert.
The cannoli pastry was handmade, baked in the oven, I avoided frying and I must say it’s truly delicious and lighter.
A cake that looks like it came out of a patisserie but is uniquely simple.
Do you think she’ll like it? I believe she will, I regret not being able to show you the inside, the dessert consists of layers of cannoli pastry, truly delicious.
Follow me in the kitchen, today we have the Sicilian cannoli cake!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 3 tbsps unsweetened cocoa powder
- 2 egg whites
- 3 tbsps lard (or butter)
- 3 tbsps sugar
- 2 tbsps marsala wine (or orange juice)
- 1 lb sheep ricotta cheese
- 3/4 cup sugar
- 1 packet vanillin
- 1/4 cup dark chocolate chips
- 3/4 cup whipping cream (or more ricotta)
Steps
Pour the flour, cocoa, sugar, egg whites, lard or butter into a bowl, start mixing and gradually add the marsala or orange juice.
The dough should be firm and not sticky, so adjust with more flour or liquid as needed.
Divide the dough into 10-12 pieces and roll them out as thin as possible with a rolling pin, it doesn’t stick to the surface, I didn’t flour it.
Place 9 sheets on the baking sheet, if they break, put them in pieces on the sheet, bake in a hot oven at 392°F and cook for about 10-15 minutes.
With the remaining pastry, make the cannoli, cut squares of about 2.8 inches, wrap them around the cannoli molds and bake for about 10 minutes or fry.
Remove the sheets gradually and let them cool.
Drain the ricotta well and place it in a bowl, add the vanillin, sugar, and chocolate chips, if you like, add candied fruit too, mix well.
Whip the cream and mix it with the ricotta, stir again.
Line a high 8-9 inch pan with cling film or use the adjustable ring for desserts as I did and place it on the serving plate.
Make the first layer of the cake with 3 sheets, they will break as you arrange them, they should break, fill with part of the cream then repeat with another layer of 3 sheets and one last layer.
Finish by enriching the dessert with pieces of pastry, chopped pistachios, chocolate chips, candied cherries, and the filled cannoli.
Put it in the fridge to rest for an hour, then remove it from the mold, leave it for a few minutes at room temperature and add flakes around, dust with powdered sugar if you prefer
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
Arte in Cucina recommends
For the dessert, I made the pastry by hand, but you can buy empty cannoli and save time, although it’s fairly quick to make and bake at home.
