Recipe: Cannoli with strawberries & ricotta-marzipan cream
1. For the cannoli, combine melted butter, sugar, egg, Marsala, flour, and a pinch each of cinnamon and salt in a food processor and process until a smooth dough forms. Wrap the dough in cling film and chill for 2 hours.
- 75 g melted butter
- 25 g sugar
- 1 No
- 50 ml Marsala
- 250 g flour
- 1 Zimtpulver socket
- 1 pinch of salt
- 1 egg yolk
- a little oil to grease the molds
- 750 ml vegetable oil for deep-frying
- Icing sugar for dusting
- Cannoli molds (available online)
- Zuckerthermometer
- 500 g Ricotta
- 200 g Marzipanrohmasse
- 200g strawberries
- 150 ml whipped cream
- 1-2 teaspoons finely grated zest of 1 organic lemon
- Seeds from 1 vanilla bean
- 50 g icing sugar
- Piping bag with large nozzle
- For the cannoli, combine melted butter, sugar, egg, Marsala wine, flour, and a pinch each of cinnamon and salt in a food processor and process until a smooth dough forms. Wrap the dough in plastic wrap and chill for 2 hours.
- Meanwhile, for the filling, drain the ricotta in a sieve. Finely grate the marzipan. Wash, hull, and dice the strawberries. Whip the cream until stiff.
- Place the drained ricotta in a bowl with the grated marzipan, lemon zest, vanilla seeds, and powdered sugar, and mix thoroughly with a whisk. Fold in the strawberries and whipped cream, then transfer the mixture to a piping bag fitted with a large round nozzle.
- Unwrap the dough from the foil and roll it out to a thickness of about 3 mm on a lightly floured work surface. Then cut it into approximately 12 squares (each with sides of 10 cm).
- Whisk the egg yolk with 1 tablespoon of water. Lightly grease the cannoli molds, place the dough squares around the molds so that the tips overlap (see photo). Brush the dough ends with a little egg and press lightly.
- Heat oil in a deep pot to about 170 degrees Celsius (use a sugar thermometer). Working in batches, carefully lower the dough-wrapped shapes into the oil using a slotted spoon and fry for about 2 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels. Gently remove the shapes and allow the dough rolls to cool completely.
- Fill the baked pastry rolls with the cream, arrange them on a plate and dust with powdered sugar.
2 Meanwhile, for the filling, drain the ricotta in a sieve. Finely grate the marzipan. Wash, hull, and dice the strawberries. Whip the cream until stiff.
3. Place the drained ricotta in a bowl with the grated marzipan, lemon zest, vanilla seeds, and powdered sugar, and mix thoroughly with a whisk. Fold in the strawberries and whipped cream, then transfer the mixture to a piping bag fitted with a large round nozzle.
4. Unwrap the dough from the foil and roll it out to about 3 mm thick on a lightly floured work surface. Then cut it into approximately 12 squares (each with 10 cm sides).
5. Whisk the egg yolk with 1 tablespoon of water. Lightly grease the cannoli molds, place the dough squares around the molds so that the tips overlap (see photo). Brush the dough ends with a little egg and press lightly.
6. Heat oil in a deep pot to about 170 degrees Celsius (use a sugar thermometer). Working in batches, carefully lower the dough-wrapped shapes into the oil using a slotted spoon and fry for about 2 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels. Gently remove the shapes and allow the dough rolls to cool completely.
7 Fill the baked pastry rolls with the cream, arrange them on a plate and dust with powdered sugar.
