Something special to do with pizzelles!
When making pizzelles my recipe will make around
10 dozen, so I will save a dozen and make this special dessert
which is always a big hit.
SERVING: Serves 6
INGREDIENTS:
1 15 OZ CONTAINER RICOTTA – whole milk | ¼ CUP MASCARPONE CHEESE 2/3 CUP POWDERED SUGAR |
1 ½ TSPS GRATED ORANGE ZEST | 1 TSP VANILLA |
1/3 CUP CHOCOLATE – semisweet | WHIPPED CREAM – semi sweet |
6 TBS CHOPPED TOASTED PISTACHIOS – optional | 12 PIZELLES |
METHOD:
- Combine ricotta, mascarpone cheese, powdered sugar, orange zest and vanilla in a large bowl.
- Mix until well combined.
- Cover and refrigerate for 30 minutes but if you want to plan ahead this mixture can be refrigerated for up to 24 hours.
- For each napoleon, place 1 pizzelle on a dessert plate. Spread ¼ cup of ricotta mixture over pizzelle.
- Sprinkle generously with 1 teaspoon chocolate. Repeat layers.
- Top with dollop of lightly sweetened whipped cream. Sprinkle with 1 tablespoon of chopped pistachios, if using, or even with a few mini-chocolate chips.
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