This is a relatively fast and fun dessert to prepare. The major difficuly is finding the cannoli shells. Regular and mini cannoli shells are made by Alessi and can be found in different grocery stores. Another source is the pastry section of a Whole Food Market store (if one is in your area) or possibly a local baker.

Serves: 4-6
Source: Alessi cannoli shell box (adapted)

Ingredients

• 6 cannoli shells or a dozen mini-cannoli shells
• 1/2 pound ricotta cheese
• 1/8 cup of confectioner (powdered) sugar
• 2 tablespoon finely cut candied orange and citrus peel or other candied fruit
• 1 teaspoon chopped semisweet chocolate
• a pinch of cinnamom
• 1 teaspoon Marsala sweet wine

That is for "quasi" cassata, as we concocted this recipe with the original intent of making a cassata as explained in the Tastes of Italia magazine, but resorting on using the panettone leftover and the other ingredients that were available at home after Christmas.

• 1/2 pound ricotta cheese
• 1/8 cup powdered (confictioner) sugar
• 1 tablespoons chopped, mixed, candied fruit or orange and citrus peel
• 1/8 cup chopped semisweet chocolate
• 1 tablespoons Amaretto
• 1/2 teaspoon orange zest
• 1/8 cup toasted pine nuts
• 6-oz. panettone leftover (about 1/3 panettone)
• sweet dessert wine
• powdered cocoa

Preparation
In a large bowl combine the ricotta cheese, sugar, candied fruit, chocolate, Amaretto, and orange zest and whip until smooth. Line a mold (in the figure we used a Rubbermaid jar) with lastic wrap. Cut the panettone leftover into strips about 1/2-inch thick. Very slightly wet into wine and line the mold with about two-third of the slices. Press together. Pour the ricotta mixture into the center of the bowl. Top with remaining panettone slices. Cover and refrigerate for 8 hours or overnight. Invert onto a platter and decorate with powdered cocoa and chopped chocolate.

This is a relatively fast and fun dessert to prepare.

Serves: 4
Source: Tastes of Italia, May 2004

Ingredients

• 2 oranges
• 2 tablespoons amaretti cookie crumbs
• 4 egg yolks
• 2 tablespoons confictioner (powdered) sugar
• 2 tablespoons Grand Marnier
• 1/4 cup Marsala
• fresh berries for garnish
• fresh mint for garnish

Preparation
Peel the oranges and cut into 1/2-inch cubes. Divide the orange pieces and amaretti crumbs into 4 goblets. Set aside.
In a double boiler over low heat, whisk the egg yolks and sugar until frothy. Add the Grand Marnier and Marsala and continue to whisk constantly until the mixture is light and creamy. Spoon the mixture over the oranges and amaretti crumbs. Top with fresh berries and mint. Serve immediately.