This is a new, modern, adult taking on a classic Italian favorite. Using pizzelles is a unique, healthier, delectable twist. You will like your fingers and want seconds! This recipe makes 12 servings.
INGREDIENTS FOR PIZZELLES
3 large eggs
¾ teaspoon anise extract
2 teaspoons baking powder
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup (1 stick) salted butter, melted
¾ cup sugar
INGREDIENTS FOR FILLING
1 ½ cup whole milk ricotta
½ cup mascarpone
¼ cup heavy cream
¼ cup powdered sugar
3 tablespoons raspberry preserves
2 tablespoons Chambord
1 cup fresh organic raspberries
PREPARATION FOR PIZZELLES
Beat eggs and sugar.
Add cooled melted butter, vanilla and anise.
Add sifted flour and baking powder, continue mixing until combined.
Batter should be thick enough to be dropped by spoon.
Using pizzelle maker, make pizzelles and roll using wood dowel while hot.
PREPARATION FOR CANNOLI
In a medium bowl, whisk ricotta and mascarpone until smooth.
Whisk in sugar, raspberry preserves and Chambord.
In the bowl of an electric mixer, whip heavy cream until it holds a soft peak.
Gently fold whipped cream into ricotta mixture.
Cover and chill mixture for half an hour to an hour.
When ready, gently spoon filling into a pastry bag fitted with a large round tip.
Fill cannoli shells from each end, placing a raspberry in the middle and on each end.