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.
