If you’re a fan of Cannoli but don’t have all day to spend in the kitchen, I have a treat for you! This Easy Ricotta Dessert recipe is the perfect way to enjoy those delicious Italian flavors without all the fuss. I took the classic Cannoli flavors and turned them into a simple dessert that will be a breeze to whip up. This Italian cannoli-inspired dessert is delightfully creamy and delicious
Step By Step Instructions
Prepare the Cookie Base: In a mixing bowl, combine 1 ½ cups (180g) of amaretti or graham cracker crumbs with 6 tablespoons (85g) of melted unsalted butter until the mixture resembles wet sand. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator. Distribute the mixture evenly into six 4 oz ramekins or dessert glasses to form a loose base. Prepare the Ricotta Mixture: In a large mixing bowl, combine 8 oz (225g) of ricotta cheese, 4 oz (113g) of mascarpone cheese, ½ cup (100g) of superfine sugar, 1 tablespoon of vanilla extract, and 1 teaspoon of lemon zest. Beat the mixture on medium-high speed for 2-3 minutes until fluffy and light. Mix in the chocolate chips. Assemble the Desserts: Spoon the fluffy ricotta mixture evenly over the cookie bases in the ramekins or dessert glasses, smoothing the tops with a spatula. Chill: Cover each ramekin or dessert glass with plastic wrap and refrigerate for at least 2 hours until thoroughly chilled and set. Top with either extra chocolate chips or a dusting of cocoa powder before serving.
