Dessert with cannelloni and cottage cheese

Name: Dessert with cannelloni and cottage cheese - Bianca K.
Ingredients: 17 cannelloni tubes; For the filling:; 600 g sweet cow cheese; 3 tablespoons sugar; 100 ml liquid cream; Lemon zest; Vanilla; For the cream:; 4 egg yolks; 3 tablespoons sugar; 250 g mascarpone; 100 ml liquid cream; 3 tablespoons sour cream; Vanilla; Raisins soaked in rum; Raspberries; For the meringue:; 4 egg whites; 100 g sugar; Lemon juice

Dessert - Dessert with cannelloni and cottage cheese by Bianca K. - Recipia

The first time I made this dessert, I was convinced I was going to ruin it, to be honest. I had some leftover cannelloni tubes from a failed pasta attempt and a rather sad bit of cottage cheese in the fridge, plus some raspberries lost in the freezer. I improvised, as usual, and I didn't even think for a moment that I would like it so much. It didn't look great the first time; on the contrary – it sank in the middle, the meringue cracked, and the raspberries spilled over the edges, but the taste made me want to try again. So now I make it almost monthly and I've never managed to let it cool completely; I always tear off a piece while it's still steaming. It doesn't take long (about an hour and a half, including baking, plus some patience for cooling, which I never have). For 5-6 hearty servings, it's good enough for a full meal, not just dessert. It's not complicated, it just seems tedious when reading the recipe; if you have a leisurely day and feel like getting your hands and kitchen counter dirty, it's just what you need. I make it often because it's one of the few desserts I can "throw" in the oven without having to think too much about presentation. Anyway, in the end, everyone digs in with a spoon straight from the dish. Plus, you can use pretty much any fruit you have, and that meringue will impress your guests. And, I don't know, it's that combination of cheese, vanilla, egg, mascarpone… it just can't go wrong. No unnecessary complications, no fancy crusts. Alright, let me tell you how I make it. INGREDIENTS (for a baking dish, about 5-6 generous servings): Cannelloni tubes – 17 pieces, dry, from the shelf (brand doesn't matter, just make sure they're not too thin, or they'll crack when filled) For the cheese filling: – 600 g cottage cheese (classic, moister is better, not something that squeaks when you stir it) – 3 tablespoons sugar (you can add more, but I don't want it too sweet) – 100 ml liquid cream (adds a bit of finesse, but you can use milk if you don't have it) – Zest of one lemon (make sure it's clean, not washed with chemicals) – A dash of vanilla (essence or vanilla sugar, whatever you have) For the mascarpone cream: – 4 egg yolks – 3 tablespoons sugar – 250 g mascarpone (should be at room temperature, not straight from the fridge) – 100 ml liquid cream (cooking cream works too, if you don't have whipping cream) – 3 tablespoons sour cream (classic, not the sour kind for sarmale) – Vanilla (again, to your liking, don't overdo it) – A handful of raisins (let them soak in some rum) – Raspberries (fresh or frozen, just enough to see them, I usually put about two handfuls) For the meringue: – 4 egg whites – 100 g sugar – A few drops of lemon juice (helps keep it shiny) Each ingredient has its purpose. The cottage cheese provides the main texture and flavor – it needs to be tasty, not bland. The cream binds it a bit; it's not for decoration. The mascarpone gives the cream its weight and creaminess. The rum-soaked raisins… I don't know why, but if someone skips them, it's like skipping the salt in soup. The raspberries aren't essential, but they add life to the dessert. The meringue – honestly, the whole dessert relies on the contrast between the soft-creamy filling and the slightly crunchy foam on top. PREPARATION METHOD (with little detours and tips, as I do): 1. First, I soak the raisins in rum. I usually have at least 15-20 minutes before I need them, so I put them in a cup and pour enough to cover them. If you don't want alcohol, hot water works too, but the taste won't be the same. 2. I make the cheese filling: I mix the cottage cheese with the sugar (it's better to dissolve it first so you don't feel granules at the end), add the liquid cream, lemon zest, and vanilla. I don't mix it, just stir with a spoon to avoid making it too pasty. It should be homogeneous, but not completely smooth – I like to feel the texture. If the cheese is too dry, you can add a spoonful of milk. 3. For the cream – here, you need a mixer. I beat the egg yolks with the sugar until they turn pale and frothy (no skipping this step, or the cream will be heavy). I add the mascarpone, liquid cream, and sour cream, and mix for a few seconds until combined. Finally, I add the vanilla. Don't overdo it with the mixer, or it might curdle or become too runny. 4. Filling the tubes – the part that seems annoying, but it goes quickly with a piping bag or a bag with the corner cut off. If you don't feel like washing dishes, you can use a teaspoon, but you risk cracking the tubes, especially if they're fragile. Don't fill them all the way; leave a little room for the cheese to expand while baking. 5. Grease the baking dish with butter (or margarine, if that's how you grew up) to prevent sticking. I place the filled tubes side by side, without gaps between them. The order doesn't matter, just make sure they don't stack on top of each other, or they'll bake unevenly. 6. I sprinkle some of the drained rum-soaked raisins over the tubes, then pour the mascarpone cream carefully over everything, trying to cover each piece. I don't spread it too much with a fork, just enough to prevent dry corners. I place the raspberries among them – I don't mix them into the cream, just arrange them here and there; otherwise, they will release juice and color the mixture. 7. The remaining raisins go on top, just to make it look nice and ensure you get some in every bite. 8. I put everything in the oven at 180°C for about 20 minutes, without the meringue. I check to see if the cream is bubbling at the edges – that's when I stop. 9. Meanwhile, I make the meringue: I put the egg whites and sugar in a stainless steel bowl and place it over a pot of gently boiling water (meaning the bowl is above a pot of water that's simmering). I whisk continuously until the sugar completely dissolves (you shouldn't feel granules if you rub it between your fingers). If you skip this step, the meringue will be grainy. Once it's warmed up, I take it off the heat and beat it with a mixer until it holds stiff peaks and is shiny. At the end, I add a little lemon juice – it stabilizes it, apparently. 10. I take the dish out of the oven and pour the meringue on top – I like to shape it with a spoon to create waves, not smooth. I return it to the oven at 180°C for another 25-30 minutes or until it starts to turn slightly golden and the meringue is dry to the touch. I don't rush the baking, as it burns quickly on the edges if you forget about it. 11. This is the hard part: I let it cool for at least an hour. If you cut it while it's hot, it falls apart, but I never have patience. The best option is to leave it in the fridge and cut it cold the next day – it looks much better when portioned. TIPS, VARIATIONS, AND SERVING IDEAS Useful tips: – Don't add too much sugar to the meringue – if you want a crunchy crust, you need a lot of sugar, but then it becomes too sweet for the rest of the mixture. – If you find the cottage cheese too watery, strain it through a sieve. If it's too dry, add a bit more cream or milk. – Dry cannelloni tubes don't need to be boiled beforehand; they bake and soften perfectly in the oven if completely covered with cream. – Don't push the mixer too hard on the cream, or it might curdle, especially if you have large eggs or very cold mascarpone. Ingredient substitutions and adaptations: – For a gluten-free version, there are gluten-free cannelloni (made from corn or rice); I've tried them, they don't bake as evenly, but they work. – The cream can be replaced with sweetened sour cream or evaporated milk. – Instead of mascarpone, you can use rich fresh cottage cheese, but it needs to be smooth; otherwise, the cream will be too stiff. – For a lactose-free version, look for lactose-free cottage cheese and mascarpone (they're available now, unlike in the past). – If you don't have raspberries, any tart fruit works: currants, sour cherries, or even finely chopped strawberries. – You can skip the meringue if you want a simpler version – though I say it lacks charm without it. Recipe variations: – Some people add grated chocolate between layers; it didn't wow me, but it might be more appealing for kids. – I also tried using grated orange instead of lemon; it's interesting, but the orange tends to dominate. – For a lighter version, you can beat the leftover egg whites from the cream (if you're not making meringue) and fold them into the cheese mixture; it comes out almost like a soufflé. Serving ideas: – With some fruit sauce on top – raspberry puree or even tart jams, not chocolate, as it doesn't match. – It goes well with a bitter espresso or black tea. – Next to a glass of prosecco, for the bolder ones. FREQUENTLY ASKED QUESTIONS Do the cannelloni need to be boiled beforehand, or can they go in dry? Don't boil them. If you cover them well with cream and filling, they will soften in the oven without breaking. If you boil them, you risk them breaking when filling, and it ends up being a kind of baked pasta, not dessert. Can I replace the cottage cheese with ricotta or urdă? You can, but the final taste will change. Ricotta is sweeter and softer, so you might need a bit more sugar and to drain excess liquid. Urdă works if you want something more "airy," but it doesn't have that fresh milk consistency and flavor like classic cottage cheese. How do I know when the meringue is done in the oven? When it's lightly golden on top, and if you press it gently with your finger (be careful not to burn yourself), it should feel dry and elastic, not soft like foam. If you want a very crunchy crust, leave it longer and turn the heat down at the end, but be careful not to burn the edges. Can it be made without meringue? Yes, definitely. It will be more like a cheese pudding with pasta, still good, just missing something in texture. You can top it with almond flakes or breadcrumbs sautéed in butter for extra crunch. How long does it keep in the fridge, and how do I reheat it? You can keep it in the fridge for 3 days, covered. To reheat, put a portion in the microwave or in the oven on low heat (about 10-15 minutes). The meringue won't be as crunchy, but the taste is almost just as good. NUTRITIONAL VALUES (for one serving, about 1/6 of the dish): Each serving is around 350-400 kcal (depending on how thick you cut it and if you add more raisins or fruit). We have enough protein, about 12-13 g/serving, carbohydrates around 30-35 g, and fats also around 18-20 g (the mascarpone and cream add a lot). The calcium and vitamins from the cheese and eggs make the dessert a bit friendlier for health, but it's still a treat, not a diet snack. The sugar isn't too much, especially since I don't add any to the filling or meringue like others might – for me, it's a weekend dessert, not an everyday one. If you want to make it lighter, reduce the mascarpone or use plant-based cream, but the taste will change; it won't be as charming. HOW TO STORE AND REHEAT I keep it in the fridge, covered with plastic wrap or in a container with a lid (if you made it directly in a ceramic dish, just cover it with wrap). It keeps well for 2-3 days, but the next day it's already a bit more moist, not as "nice" as fresh, but it doesn't dry out at the edges either. It can be reheated in the microwave if you're in a hurry or in the oven on low heat for 10-15 minutes; the texture won't spoil, just the meringue will become softer. Don't put it in the freezer, as the raspberries will release water when thawed, and it will turn out strange, and the pasta will become gummy. That's about it. I'm curious if others can get the meringue to come out perfectly; it rarely happens for me, but still… when you're licking the last bits from the dish, it doesn't really matter.

Preparation

First, I prepared the filling. For that, I mixed all the ingredients. For the cream, I whisked the egg yolks with the sugar until they lightened in color, then added the mascarpone cream, sour cream, and whipped cream. I mixed it a little more, just enough to combine everything. I added the vanilla. With the help of a piping bag, I filled the cannelloni tubes with the cheese filling. I placed them in a heat-resistant dish that I greased with butter. Over the cannelloni, I sprinkled some raisins that I soaked in a bit of rum, then covered everything well with the cream and sprinkled more raisins and raspberries on top. I put the dish in the oven at 180 degrees. Meanwhile, I prepared the meringue. I placed the egg whites with sugar in a stainless-steel bowl and set it over a double boiler. I whisked with a whisk until the mixture warmed up, and when I took some between my fingers, I no longer felt the sugar granules. I took the bowl off the heat and continued to whisk the meringue until it became thick, glossy, and firm. In the end, I added lemon juice. After 20 minutes, I took the dish out of the oven and placed the meringue on top. I returned the dish to the oven for another 30 minutes until the meringue dried. Since I didn’t want to add too much sugar to the meringue, I didn’t achieve a crispy meringue as I would have liked. We didn’t have much patience, so we cut it while it was still warm. My recommendation would be to let it cool; it will be much better and look much nicer when you cut it.