Wednesday, June 28, 2017

Cannoli Tiramisu



CHIPS, CHERRIES AND PISTACHIO NUTS                                  
Serves 8 to 12.
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
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

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.

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