Roasted Peach Cannoli
Roasted fruits add a special depth to any dessert – and roasted peach is one of the best summer fruits to caramelize. With this filling, the classic Italian cannoli takes on new meaning, being both rich and refreshing at the same time. As the aroma of warm peaches taken from the oven mixes with lemony ricotta, it immediately evokes the carefree feeling of summer afternoons – this dessert evokes sunshine in every bite. The secret lies in roasting the peaches correctly: don't leave them too long, as they will overcook, but allow enough time for them to caramelize. When folded into the cream, it adds not only flavor but also a special texture. This cannoli is the perfect choice for summer dinners, picnics, or as a conclusion to friendly barbecues – both special and easy to prepare.
Ingredients for this recipe
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Preparation Steps
1
First, slice the peaches, then place them on a baking sheet and roast at 350°F (180°C) for about 15 minutes, until lightly caramelized. Let them cool completely. Tip: The peaches are perfect when they are slightly browned at the edges but not too soft.
2
In a bowl, combine the ricotta, powdered sugar, vanilla extract, and grated lemon zest until you have a smooth cream. Tip: If the ricotta is too wet, drain it beforehand to ensure the cream remains stable.
3
Add the diced roasted peaches to the cream and gently fold them in. Tip: Do not overmix, otherwise, the peaches will fall apart in the cream.
4
Transfer the cream to a piping bag and refrigerate for 15–20 minutes to make it easier to pipe. Tip: Cold cream will keep the cannoli shells crispy.
5
Fill the cannoli shells with the roasted peach cream from both ends. Tip: Fill just before serving, so the shell retains its crispness.
6
Dust with powdered sugar and garnish with finely chopped roasted peach. Tip: Before serving, you can also grate a little lemon zest on top for freshness.
