Gugusha hat Italy Recipe

First, prepare the dough. In a bowl, mix the eggs and yolks thoroughly with salt and vinegar, then add the butter and cream, and finally the sifted flour.

Divide the dough into 10 pieces without resting, wrap in plastic wrap and let rest in the refrigerator for 1 hour.

Remove the cherries from the syrup.
Remove the pan again, roll out one strip at a time into wide strips, arrange the cherries in a row on top, wrap the pastry around the cherries, and finally seal the edges tightly. With cherry (ends closed).
Repeat with all other dough balls.

Place all cannolis a little apart on a baking tray lined with baking paper and cook for about 20 minutes or until lightly golden, then cool completely.

Prepare the cream. Take the cold cream out of the fridge and whisk it in a bowl. Separately, whisk the cheese with the sugar.
Then carefully mix the two mixtures, moving from bottom to top, making sure not to break the cream.

Assemble the dessert. Place 4 cannolis on a tray or plate, cover with a thin layer of cream, then place 3 more cannolis on top, creating a second layer of cream.

Continue with two cannolis, a third layer of cream, and top off with the last cannoli, creating a pyramid of sorts.

Cover completely with the remaining cream, level well and decorate with dark chocolate flakes.

Gugusha hat is ready. All you have to do is offer it, perhaps telling the fairy tale in which the hat was born.