Campari and white chocolate cannoli

Name: Campari and white chocolate cannoli
Yield: 16
Ingredients: 300g ricotta; Finely grated zest and juice of 1 small orange; 250g mascarpone; 80g icing sugar; 40.00 ml Campari; 150g white chocolate, melted, cooled; 16 cannoli shells (from delis and Italian food shops)

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by Phoebe Wood

Sep 14, 2016

The perfect pairing for that after-dinner Negroni.

300g ricotta
Finely grated zest and juice of 1 small orange
1 cup (250g) mascarpone
2/3 cup (80g) pure icing sugar, sifted, plus extra to dust
2 tbs Campari
150g white chocolate, melted, cooled
16 cannoli shells (from delis and Italian food shops)

Method

1.

Place ricotta in a stand mixer fitted with the whisk attachment. Whisk for 2-3 minutes until smooth.
2.

Add orange juice and half the zest, and whisk to combine. Add mascarpone and sugar and whisk until very thick. Add Campari and chocolate and whisk to combine.
3.

Transfer mixture to a piping bag fitted with a star nozzle. Pipe filling into cannoli shells. Serve dusted with icing sugar and top with remaining orange zest.