Sicilian Cannoli Cake RitaAmordicucina.
Today I will show you how Valentine’s Day and Carnival are celebrated in Sicily. These are two close festivals and often overlap. I created a heart for the lovers’ occasion, with the flavor of the Sicilian cannoli, a typical sweet of our Carnival.
It is a very light and low-calorie dessert, as I partly used ricotta which is low in calories.

I have thought of these recipes for you:

Difficulty: Medium
Cost: Medium
Rest time: 4 Hours
Preparation time: 50 Minutes
Portions: 10
Cooking methods: No Cooking
Cuisine: Regional Italian
Region: Sicily
Seasonality: All Seasons

424.13 Kcal

calories per serving

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Energy 424.13 (Kcal)
Carbohydrates 34.28 (g) of which sugars 20.22 (g)
Proteins 11.23 (g)
Fat 27.48 (g) of which saturated 16.30 (g)of which unsaturated 8.64 (g)
Fibers 0.76 (g)
Sodium 278.70 (mg)

Indicative values for a portion of 149 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

For the base

3/4 cup cookies
1 1/3 cup wafer shells (for cannoli)
1/2 cup butter
1.8 lbs sheep ricotta (drained)
1 packet vanillin
1/2 cup sugar (or 30 g of stevia or 110 g of erythritol)
1/2 cup chocolate chips
8 sheets gelatin
2 tbsp milk (warm)
2 wafer shells (cannoli)

Tools

What we need to prepare the

Baking Pan – heart-shaped
Saucepan
Bowl
Spatula

Preparation

Let’s go to the kitchen

Grind the cannoli shells and cookies in the mixer.
Once reduced to powder, transfer them to a bowl and add the previously melted butter.
Mix well and pour into the cake tin lined with parchment paper.
Use the back of a spoon to compact the base well and let it rest in the fridge for about 20 minutes. Meanwhile, prepare the cream.
Drain the ricotta very well, it is advisable to put it in a sieve at least the day before.
Transfer to a bowl with the sugar or sweetener, depending on your needs, and mix until a creamy consistency is obtained.
Once reduced to powder, transfer them to a bowl and add the previously melted butter.
Add 3/4 of the chocolate chips or other grains of your choice to the ricotta and mix.
Put the gelatin sheets in cold water, when they are soft, squeeze them and dissolve them in warm milk.
Add the gelatin to the ricotta cream and mix evenly.
Take the cannoli cake base and pour half of the ricotta cream over the cookie base, level it, and sprinkle some crumbled wafer shells and chocolate chips on the surface.
Complete by pouring the rest of the cream.
Level and refrigerate for at least 4 hours.
After the resting time, decorate it with Sicilian cannoli and chocolate chips, and if you like, some strawberries. You can also dust with powdered sugar.
And here is the Sicilian Cannoli Cake RitaAmordicucina