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About the Recipe: The Cannoli, a popular Italian dessert, is usually served in a crisp shell and stuffed with a filling of creamy ricotta studded with candied dried fruit and chocolate chips. This cake dessert captures all of those delicious flavors, combining them with summertime strawberries and lots of pistachios.
Recipe Inspired by: Renato Poliafito, from Dolci! American Baking with an Italian Accent,
Cook’s Note: Diced candied oranges could be added to the cake in place of the orange zest as was recommended in Renato’s original recipe
- Scoop all the frosting on top of the cooled cake and use an offset spatula to spread to the edges in an even layer.
- Sprinkle the top of the cake with ground dried strawberries.
- Combine the pistachios with the mini chips and place them around the edge of the cake.
- Place fresh decorative sliced strawberries in the center of the cake.
- Serve or store in the refrigerator until serving.
- Yield: one 10-inch round cake
pdf for Copy of Recipe – Strawberry Dusted Cannoli Cake
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