Cannoli Tower

Cannoli Shells

Ingredients:

• 350g all-purpose flour
• 2 tbs unsalted butter, cut into cubes
• 1 tsp coconut sugar
• dash of salt
• 200mL marsala wine
• 1 egg white, beaten
• vegetable oil, for frying

To make the shells start by mixing flour, coconut sugar and salt in a medium bowl. Work the cubes of butter into the flour with fingers until the mixture becomes coarse and sandy.

Add wine and combine. Knead for few mins until smooth and form into a ball. Wrap dough in plastic wrap and let sit at room temperature for one hour.

Preheat at least 4cm deep of vegetable oil in a saucepan until it reaches 170°C.

Flour a work surface and rolling pin. Roll the dough until very thin.

Cut dough into rounds with a glass and wrap them around cannoli tubes. Seal edges with beaten egg white.

Drop one or two tubes into oil and cook until golden. Remove from the pan and rest on paper towels. Remove shells from cannoli tubes, let cool and repeat process with remaining dough.

Sicilian Filling

Ingredients:

• 300g That’s Amore Cheese Ricotta
• 1 tbsp honey
• ½ tsp cinnamon
• 2 tbsp crushed pistachio

Instructions:

While dough is resting, start to prepare ricotta fillings by straining ricotta over a small bowl in refrigerator for 30 mins to remove all excess water.

Mix ricotta with honey and cinnamon until smooth and creamy. Chill in the refrigerator for at least 30 mins.

Chocolate Filling

Ingredients:

• 300g That’s Amore Cheese Ricotta
• 60g dark chocolate, melted
• ½ orange rind
• 2 tbsp cacao nibs

Instructions:

While dough is resting, start to prepare ricotta fillings by straining ricotta over a small bowl in refrigerator for 30 mins to remove all excess water.

Mix ricotta with melted dark chocolate and grated orange rind until smooth and creamy. Chill in the refrigerator for at least 30 mins.

Lemon Filling

Ingredients:

• 300g That’s Amore Cheese Ricotta
• 1 tbsp honey
• 1 tbs lemon juice
• 1 tbs lemon zest

While dough is resting, start to prepare ricotta fillings by straining ricotta over a small bowl in refrigerator for 30 mins to remove all excess water.

Mix ricotta with lemon juice and honey until smooth and creamy. Chill in the refrigerator for at least 30 mins.

Assemble Tower

Fill each cannoli shell with a spoon (or piping bag). Top filled Sicilian cannoli with crushed pistachio. Top filled chocolate cannoli with chocolate nibs. Top filled lemon cannoli with lemon zest.

Assemble cannoli into a tower shape, alternating the three different flavours. Enjoy while fresh.