Cannoli Tiramisu

CANNOLI TIRAMISU

 

TIRAMISU WITH CANOLI FILLING, CHOCOLATE 

CHIPS, CHERRIES AND PISTACHIO NUTS                                  

Serves 8 to 12.

 Ingredients:

1 cup water

1 cup sugar

2 T. Myer's rum

2 (3 ounce) packages soft ladyfingers

2 cups heavy whipping cream 

3/4 cup sifted powdered sugar 

1 1/2 lbs. whole milk ricotta cheese, drained if watery

1 tsp. vanilla

1 tsp. orange zest

1/4 cup mini-chocolate chips

1/4 cup diced dried cherries

1/4 cup chopped toasted salted pistachio nuts

 *

Directions:

1. Combine water and sugar in a small saucepan and heat until sugar dissolves, stirring constantly. Bring just to a simmer. Remove from heat and cool. Stir in

Rum.

2. Separate ladyfinger sections leaving the individual fingers attached. Lay half the

ladyfinger sections, round side down, in a 9 x 12 inch glass dish. Brush well with syrup to saturate.

3. With mixer, beat whipping cream with powdered sugar until soft peaks form. Remove half the cream to a bowl and set aside.  Fold ricotta cheese into remaining cream.  Gently fold in the vanilla, orange zest, chocolate chips and cherries. 

4. Spread mixture evenly over the ladyfingers.  Top with a second layer of ladyfingers and brush with more syrup.  Spread the reserved cream over the ladyfingers; cover and refrigerate for at least 4 hours and up to 12 hours to set.  Just before serving, sprinkle with pistachio nuts, pressing them down lightly into the cream.  Cut into squares to serve.