Raspberries mini-cannolis
20
0
12 cannolis
No
Ingredients
- 12 mini-cones
For the garnishing:
- 250 ml (1 cup) of ricotta
- 125 ml (1/2 cup) of mascarpone
- 80 ml (1/3 cup) of sugar
- 2.5 ml (1/2 teaspoon) of vanilla
- 12 strawberries
Preparation
Side-by-side mode
- In a bowl, vigorously mix ricotta with mascarpone, sugar and vanilla until homogeneous.
- Add raspberries. Set at fresh.
- When serving, fill mini-cones with raspberries and garnish with a spoon or a pastry bag with a fluted socket. When setting the cannolis into the verrines, maintain them vertically.
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