Cannoli Cheesecake in Glasses

The cannoli cheesecake in glasses is a miniature, no-bake version of the traditional cheesecake, inspired by the flavors of the Sicilian cannolo. Here’s how to prepare it:

Ingredients (for 6 servings):

• 250 g of ricotta
• 100 g of mascarpone
• 75 g of powdered sugar
• 1 teaspoon of vanilla extract
• Grated orange zest (optional)
• 60 g of chocolate chips
• 4 crumbled Sicilian cannoli (or alternatively, dry Digestive type biscuits)
• 30 g of melted butter
• Chopped pistachios (for decoration)

Preparation

1. Start by preparing the biscuit base. Crumble the Sicilian cannoli (or biscuits) until you get a sandy consistency. Mix them with the melted butter to obtain a homogeneous mixture.

2. Divide the biscuit mixture into the glasses, pressing down lightly to create a compact base, and put in the refrigerator to firm up for about 30 minutes.

3. In a bowl, mix the ricotta and mascarpone until you get a smooth and homogeneous mixture. Add the powdered sugar, the vanilla extract, and, if you like, some grated orange zest.

4. Gently fold the chocolate chips into the cheese mixture.

5. Use a piping bag or a spoon to distribute the cheese mixture into the glasses, over the biscuit base.

6. Place the glasses in the fridge for at least 1 hour before serving to allow the cheesecake to set.

7. Before serving, decorate the glasses with chopped pistachios and, if you wish, add a sprinkle of chocolate chips on top or a mini cannolo as garnish.

This dessert is a perfect fusion of the tradition of cheesecake and that of the Sicilian cannolo. The freshness of the ricotta and the crunch of the biscuits create a most delightful contrast on the palate. In Italy, the love for sweets is often expressed through personal or regional reinterpretation of classics. Enjoy your meal!