Cannoli with Zabaglione Sauce
The cannoli pastry shells may be purchased at large super markets or Italian markets or bakeries. Chef Weitlauf adds chocolate bits and candied fruit to the traditional ricotta filling, and serves his cannoli on plates sauced with sabayon and brightened with candied orange rind and raspberries.
- Ricotta cheese - 8 ounces
- Sugar - 3/4 cup
- Chocolate chips - 1 heaping, tablespoon, small
- Candied Fruit - 1/4 cup
- Cannoli Pastry Shells - 8
- Egg Yolks - 4
- Sugar - 1/4 cup
- Grated Orange Zest (optional) - 1 teaspoon
- Grated Lemon Zest (optional) - 1 teaspoon
- Marsala wine (optional) - 1 tablespoon
- Confectioner’s sugar - for dusting
- Candied Orange rind - 4 slivers
- Raspberries - 1/2 pint
To make the cannoli: Press the ricotta through a fine-meshed sieve into a large mixing bowl. Add the sugar and blend with the back of a spoon until the mixture is smooth. Fold in the chocolate chips and candied fruit. Using a knife or small spoon, pack filling into the cannoli shells from both ends until they are stuffed; smooth the ends. Cover loosely with plastic wrap and refrigerate until ready to serve.
To make the sabayon: Combine the egg yolks and sugar in the top of a double boiler and whisk until smooth. Place over barely simmering water and cook, whisking constantly, until the sauce thickens and forms a ribbon when drizzled back upon itself. If desired, stir in zests and Marsala.
To serve: Pool sabayon in four dessert plates. Place the cannoli on a work surface and dust heavily with confectioner’s sugar. Place one cannoli on each plate, then lean a second cannoli against the first. Garnish with a slice of candied orange rind. Arrange raspberries in an open triangle pointing toward the cannoli.