Raspberry Pistachio Cannoli
Cannoli is the queen of Sicilian desserts, present in Italian gastronomy for centuries. Originally filled with simple, sweet ricotta cream, today there are countless exciting variations – including this summer, fruity version. Imagine the scent of fresh raspberries and the slight earthy aroma of pistachios blending together – this dessert is summer freshness in a single bite. It is important to handle the raspberries gently so they don't turn mushy. Thoroughly drain the ricotta cheese, and fill the shells with the cream just before serving to maintain their crispness. It is a perfect choice for a festive table, a picnic, or to crown a hot afternoon. For extra freshness, try it with a little grated lemon zest!
Ingredients for this recipe
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Preparation Steps
1
Gently wash the raspberries and drain them on a paper towel. Then, roughly crush them with a fork. This way, the fruit pulp will distribute well in the cream without making it soggy.
2
Finely chop the pistachios with a knife or food processor, but do not grind them into a powder – leave some smaller, crunchy pieces. This adds texture to the filling.
3
Drain the ricotta cheese through a fine sieve or cheesecloth to remove excess water. This is especially important since raspberries also contain moisture, which you can balance out this way.
4
In a medium mixing bowl, combine the ricotta, powdered sugar, vanilla extract, and lemon juice. This creates a silky, slightly citrusy base for the fruity filling.
5
Add the crushed raspberries and chopped pistachios, then gently fold them in until evenly distributed. If the cream is too runny, chill it in the refrigerator for 10-15 minutes.
6
Fill the cannoli shells with the cream using a pastry bag or a small spoon. Fill both ends to make the presentation beautiful and aesthetic.
7
Before serving, sprinkle with powdered sugar and a few extra pistachios on the ends for decoration. Fill the cannoli shells just before serving to keep them crispy.
