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Strawberry & ricotta cannoli
Strawberry & ricotta cannoli
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
Irresistible strawberry-filled ricotta cannoli, perfect for summer indulgence.
Ingredients:
  • 100g strawberries, hulled, finely chopped
  • 75g icing sugar mixture
  • 300g fresh full-cream ricotta
  • 100g mascarpone cheese
  • 62.50 ml flaked almonds, toasted, roughly chopped
  • 12 cannoli shells
Instructions:
  • Combine the strawberries with 2 tablespoons of sugar in a bowl, stirring until fully mixed. Let it sit in a sieve over a bowl to drain for 20 minutes.
  • In a bowl, mix ricotta, mascarpone, and 1/3 cup (50g) icing sugar until smooth. Gently fold in almonds and strawberries until evenly combined.
  • Transfer the ricotta mixture into a piping bag fitted with a 1cm-diameter fluted nozzle. Fill the cannoli using the piping bag. Sprinkle with additional icing sugar before serving.

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