The Easter egg filled with Sicilian cannolo is a decadent and showy dessert whose filling is reminiscent of the Sicilian cannolo.
I made a cream with whipped cream, ricotta and chocolate chips. I then filled the egg with layers of cream and crumbled Sicilian cannolo shell.
For decoration you can let your imagination run wild: I chose chocolate chips, candied cherries and chopped pistachios.
This recipe is easy and fun to make, and the quantities below are enough to fill both halves of the egg.
Also try:
Cannolo cheesecake
See the collections:
Filled Easter eggs
Easter desserts: 10 easy and quick recipes
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: No-cook
Ingredients
- 1 chocolate egg (9 oz)
- 1/3 cup heavy cream (for whipping)
- 1 3/8 cup ricotta
- 6 2/3 tbsp powdered sugar
- 1/2 cup chocolate chips
- 2 Sicilian cannoli shells (empty)
- to taste chocolate chips
- to taste chopped pistachios
- to taste candied cherries
Tools
- Spatula
- Hand mixer
Steps
To make the Easter egg filled with Sicilian cannolo, very gently cut the egg in half, following the seam with a knife slightly heated over a flame. Be careful when separating the two halves so you don’t break them.
In a bowl, whip the cream until stiff peaks form. Then add the ricotta and the powdered sugar, folding with a spatula using upward motions.
Finally, fold the chocolate chips into the cream until the mixture is homogeneous.
Place a layer of cream inside both halves of the egg. Then add the crumbled cannoli shell and finish with another layer of cream.
Decorate with chocolate chips, candied cherries and chopped pistachios. Refrigerate for at least 1 hour before serving. Enjoy!
If you make one of my recipes, share a photo using the hashtag #ricettedilibellula.
To receive new recipes for free every week by email, subscribe to the Newsletter.
If you want to receive recipes directly on your phone, subscribe to the Telegram channel or the WhatsApp channel.
