advance of making the cannoli shells set the ricotta in
r at least 4 hours-for the best texture. Put the
all and let it stand for about 1 hour.
Roll
nd chocolate. Cover and refrigerate for 3 hours.
Mix flour
For the Parmesan cannoli: In a non stick skillet
(Will fill 8 large cannoli):
Cream drained ricotta until
Chocolate Cannoli Shells:
In a medium
he dough and let stand for 30 minutes.
Roll dough
n Saran wrap and refrigerate for 2 to 3 hours.
ne corner. Pipe filling into cannoli shells so pumpkin filling extends
inutes. Set out 6 aluminum cannoli tubes. Heat oil in a
For filling, place sugar and cornstarch
aper and chill in refrigerator for half an hour.
From
f the dry ingredients. Knead for about 10 minutes, then cover
inutes. Cool in the pan for 25 minutes; transfer cake to
ogether. Cover and let rest for half an hour.
Heat
egrees.
Lightly spray 12 cannoli tubes with spray oil.
Prepare Cannoli Pastry Shells; set aside.
For cannoli cream, in a medium bowl, stir together ricotta cheese, sugar, and vanilla.
In a small chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form (do not over-beat.)
By hand, gently stir the whipped cream and about half of the chocolate pieces into the ricotta mixture. (If desired, mixture can be made up to 2 days ahead; refrigerate, covered.).
To serve, divide strawberries among 8 dessert dishes.
Spoon cannoli cream over the berries.
Sprinkle with remaining chocolate pieces.
In a large bowl, beat ricotta, powdered sugar, cream, allspice and cinnamon until combined. Stir in lemon zest and chocolate chips. Transfer to a piping bag fitted with a large plain tip.
Fill brandy snap cannoli shells with cannoli filling. Coat ends in crushed pistachio.