This deconstructed dessert takes one of the best parts of the classic confection and turns it into a dip perfect for fruit, cookies, crushed ice cream cones and waffles
If you can’t get enough of the rich, creamy filling of the Italian delicacy, discover: Cannoli Dip.
It can be refrigerated for up to 24 hours before serving, making it perfect for parties.
What you will need:
- 450 g of ricotta cheese
- 230 g of mascarpone
- 1/2 c. powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. grated fresh lemon zest
- Salt
- 1 to 2 tablespoons cream, if needed
- 1/2 c. chocolate chips, as well as others for serving
- Cookies, strawberries and waffles
How to make it:
Place the ricotta in a colander over a bowl and let it sit for at least 1 hour at room temperature or in the fridge overnight.
In a multi mixer, puree the drained ricotta, mascarpone, sugar, vanilla, lemon zest and a pinch of salt until smooth, adding cream only if necessary to make the dip a little more fluid.
Transfer to a bowl and add the chocolate chips. Serve with strawberries and cookies and sprinkle with chocolate chips.
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