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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
Today I am sharing with you a delicious dessert that is inspired by traditional Italian cannoli. This cannoli trifle has all the flavors of cannoli but in a delicious layered configuration. I have layered pound cake, cannoli cream and other delicious ingredients to create this lovely dessert that is perfect for sharing on your Easter table or anytime!
A good cannoli is only as good as the cream inside. Mine is a bit different and includes not only ricotta but cream cheese and a bit of whipped cream. The cream cheese adds a bit of tang as well as stability from the gelatin that is in it and the whipped cream lends a lightness that is perfect in this trifle. The cheese mixture is sweetened with powdered sugar and becomes the perfect cream for filling cannoli shells. I also added a bit of candied orange peel to the cream for a flavor boost.
4 cups pound cake, cut into cubes
2 pounds strained Ricotta cheese (whole milk)
1 brick (8 ounces) softened cream cheese
1 cup heavy cream, whipped to stiff peaks
1 cup powdered sugar
1 teaspoon vanilla extract
This trifle will easily feed 20 people and is perfect for your Easter dinner! This has all the flavors of a traditional cannoli without all the extra work. You really just put this together and go. You don't have to wait to eat this and it will definitely be a crowd pleaser. So if you are not a baker, no worries! You can make this from easy to find grocery store ingredients!
I hope you give this canolli trifle a try sometime soon and I hope you love it!
I made a half recipe of my butter pound cake recipe and baked it in a half sheet pan so it was thin and only took 15 minutes to bake. This was the perfect cake for this trifle. Dense and tasty. You don't have to feel the need to bake your own cake. A store bought pound cake will do the trick! I layered the cannoli cream and cake with mini semi sweet chocolate chips, chopped pistachios and crushed sugar ice cream cones.
I layered this up with two layers of cake, chocolate, nuts and cones and topped everything off with the last of the cannoli cream. Then decorated the top with chocolate chips, pistachios, candied orange peel and crushed cones.
¼ teaspoon Fiore Di Sicillia or
1 teaspoon Orange extract
1 cup mini chocolate chips
1 cup chopped pistachios (optional)
6 waffle ice cream cones, crushed½ cup candied orange peel (optional)
Build your trifle in a trifle bowl or in a large clear bowl so you can see the layers.
Combine the ricotta cheese, cream cheese and whipped cream with a hand mixer until well incorporated.
Add in the powdered sugar, vanilla and either Fiore Di Sicillia or orange extract. Mix well. Fold in the candied orange peel.
To build the trifle:
Place approximately 1 cup of the cannoli cream in the bottom of the bowl. Spread evenly.
Layer pound cake cubes, evenly spread to cover.
Sprinkle over 1/3 of the mini chocolate chips, crushed ice cream cones and pistachios.
Layer ½ of the remaining cannoli cream over the previous layer and continue with one more layer of cake, chocolate chips, crushed ice cream cones and pistachios.
Finish by spreading the remaining cannoli cream on top evenly.
Decorate with the remaining chocolate chips, pistachios and crushed ice cream cones as well as a sprinkle of additional candied orange peel.
Cover and refrigerate until ready to serve. This is best when allowed to chill for at least two hours. However you can serve it immediately.
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