Cassatella cannoli cake
For the ricotta filling
- 750g ricotta (Hanini)
- 2 tsp vanilla extract
- 60g candied peel
- Zest 1 orange
- 60g chopped pistachios
- Tot aniseed liqueur (Optional)
- Pinch ground cinnamon
- 150g icing sugar (Lamb brand)
You will also need
- 600g round vanilla sponge
- 1 x 270ml pot double cream (Elmlea)
- 150g melted dark chocolate (Novi)
- 60g pistachios (Lamb brand)
- 5 small mini cannoli shells
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Start by making the filling. Mix all the ingredients together. Cut the round sponges in half horizontally and layer with ¾ of the ricotta filling to form a cake. Whip the double cream and use to cover the top and sides of the cake.
Melt the dark chocolate and drip down the sides of the cake. Fill the small cannoli shells using the remaining ricotta filling. Press the ends into chopped pistachios and arrange decoratively on top of the cake. Chill and serve.
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