The Easter egg filled with Sicilian cannoli is a delicious and spectacular dessert, whose filling resembles that of the Sicilian cannoli.
I made a cream with whipped cream, ricotta, and chocolate chips. I then filled the egg with layers of cream and crumbled Sicilian cannoli shell.
For decoration, you can unleash your creativity: I opted for chocolate chips, candied cherries, and pistachio granules.
Making this recipe is easy and fun, and the quantities you’ll find below are suitable for filling both halves of the egg.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: No Cooking
Ingredients
- 1 chocolate egg (8.8 oz)
- 100 ml whipping cream
- 350 g ricotta
- 50 g powdered sugar
- 80 g chocolate chips
- 2 Sicilian cannoli (empty)
- as needed chocolate chips
- as needed pistachio granules
- as needed candied cherries
Tools
- Spatula
- Mixer
Steps
To make the Easter egg filled with Sicilian cannoli, cut the egg very carefully in half, following the seam line with a knife slightly heated on the fire. Be careful when dividing the two parts of the egg to avoid breaking them.
In a bowl, whip the cream until stiff peaks form. Then add the ricotta and powdered sugar, mixing with a spatula in an upward motion.
Finally, incorporate the chocolate chips into the cream, mixing until you obtain a homogeneous mixture.
Spread a layer of cream inside the two halves of the egg. Then add the crumbled cannoli and finish with another layer of cream.
Decorate with chocolate chips, candied cherries, and pistachio granules. Place in the refrigerator for at least 1 hour before serving. Enjoy!
If you make one of my recipes, share the photo using the hashtag #ricettedilibellula.
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