John Myers
Ingredients for 4 servings:
- 500 g ricotta
- 250 g sugar
- 4 tsp cinnamon
- 4 tbsp walnuts, chopped
- 4 eggs, size M
- 2 apples
- 12 cannelloni
- 100 g marzipan
- 400 ml milk
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Heavenly dessert, all my guests are always thrilled – a hit with the kids too!
Mix the ricotta with 100g of sugar, cinnamon, chopped walnuts, and 2 eggs. Quarter, peel, core, and very finely dice the apples. Add to the ricotta. Using a piping bag or freezer bag (cut a hole in the corner), fill the cannelloni with the ricotta mixture and place in a buttered baking dish. Finely grate the marzipan, mix with the milk, the remaining eggs, and sugar. Pour over the cannelloni and cover the dish with aluminum foil. Bake in a preheated oven at 200°C (convection oven 180°C) on the middle rack for 40 minutes. Remove the foil 15 minutes before the end of the cooking time to allow the surface to brown slightly or, if desired, turn golden yellow. Cranberry jelly or a fruity sauce goes perfectly with this dessert. My guests are always thrilled with this dessert; I usually make double the batch. The children are especially fond of it and call ahead of an invitation to request this dessert! My niece (10 years old) occasionally requests it as a warm main course and even likes the cannelloni cold from the fridge when it’s hot outside (although that’s the exception). It’s really, really delicious.
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