I make this dish every Easter, as it is easy to make ahead. The mascarpone and dulce de leche create the perfect level of sweetness—not too little, not too much. I put out a fresh batch of cannoli on a beautiful white platter and create a toppings bar that includes semi-sweet mini chocolate chips, toasted coconut, chopped pistachio nuts and sprinkles. My kids enjoy helping me dip the cannoli in the melted chocolate and choosing the toppings in the grocery store. I like to make mini cannoli for cocktail parties and children’s parties. They are the perfect two-bite dessert, while the big ones I save for casual events with family.
makes 18 large cannoli; Prep time: Active: 30 MIN.; TOTAL: 4 hours
(includes time for chocolate to set)
3 6-piece boxes of already prepared Sicilian-style, hand-rolled cannoli shells
16 oz. mascarpone sweet cheese
6 oz. confectionary dulce de leche
11 ½ ounces 60% cacao bittersweet chocolate chips
Decorations: semi-sweet mini chocolate chips, toasted coconut, chopped pistachio nuts, sprinkles
Over a simmering water bath, slowly melt chocolate chips in a metal bowl. Remove from heat and stir. Dip one side of cannoli shell into melted chocolate. Place on a cooling rack and allow chocolate to set for at least 3 hours. (I like to do this the day before.) Meanwhile, in a large mixing bowl, mix together dulce de leche and mascarpone cheese until blended. Put in the refrigerator for ½ hour to set. With a pastry bag, fill cannoli and decorate to your liking. Cover and serve with toppings of your choice.
Sometimes simple is best. I pull this recipe out around Easter time. It’s a no-fuss, no-fail moist yellow cake that can be paired with this velvety blueberry sauce, or and fresh fruits that you love.
serves 12; PREP time: Active: 30 MIN.; TOTAL: 1 ½ hours
3 ¼ cups all-purpose flour
2 cups sugar
2 ½ teaspoons baking powder
1 teaspoon salt
¾ cup softened unsalted butter
1 ¼ cup milk, at room temperature
2 teaspoons vanilla extract
1 ½ cups dulce de leche for layering
Dulce delish blueberry sauce
2 pints fresh blueberries, washed
½ cup wild blueberry jam
2 tablespoons water
3 heaping tablespoons original dulce de leche
2 tablespoons Chambord (optional)
Preheat oven to 350°. In a bowl, whisk together flour, sugar, baking powder, and salt. Add butter and beat with an electric mixer at low speed, until the mixture looks sandy.
Combine milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase speed to medium and beat for 30 seconds. Scrape bottom and sides of mixing bowl.
With mixer running at low speed, add 1 egg. Increase speed to medium and beat for 30 seconds. Repeat procedure with the second egg. Continue adding eggs, scraping after each addition, until all 4 are added. After last egg is added, scrape bowl once more, then beat at medium-high speed for 30 more seconds.
Pour into greased and floured 9- x 1½-inch round baking pans. Bake 27 to 30 minutes, or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes; remove from pans and cool thoroughly on racks.
To make the dulce delish blueberry cream, puree the blueberries and blueberry jam in a blender or food processor until smooth. Using the back of a spoon, press the puree through a strainer, discarding seeds and skins.
In a small saucepan over medium heat, cook the dulce de leche with 2 tablespoons water, stirring constantly until just beginning to boil. Add the blueberry puree, continuing to mix until it comes to a boil. Simmer 1 minute then remove from heat and add the blueberry puree and liqueur, if desired, mixing well. Let cool.
ut cakes together. Layer generously with dulce de leche. Serve over a generous spoonful of dulce delish blueberry sauce.