Description

Indulge in the rich, creamy goodness of Cannoli Cream, a classic Italian dessert filling that’s perfect for cannoli shells, cakes, pastries, or as a decadent dip. This luscious blend of ricotta and mascarpone cheeses, sweetened with powdered sugar and flavored with vanilla and cinnamon, is studded with mini chocolate chips for a delightful texture and optional candied orange peel for a citrusy twist.

Ingredients

Ricotta and Mascarpone Mixture:

2 cups whole milk ricotta cheese, drained
1 cup mascarpone cheese

Sweetening and Flavoring:

3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Additional Ingredients:

1/3 cup mini chocolate chips
2 tablespoons finely chopped candied orange peel (optional)
2 tablespoons pistachios finely chopped (optional, for garnish)

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Instructions

Drain Ricotta: Place the ricotta cheese in a fine mesh strainer lined with cheesecloth and let it drain for at least 2 hours, or overnight.
Mix Cheeses: Combine the drained ricotta and mascarpone cheese in a mixing bowl. Beat until smooth and creamy.
Add Flavors: Mix in powdered sugar, vanilla extract, and cinnamon until fully incorporated.
Final Touches: Gently fold in mini chocolate chips and candied orange peel. Chill the cream for at least 1 hour before using.
Serve: Fill cannoli shells just before serving or use as a filling for various desserts. Garnish with pistachios if desired.

Notes

For best results, drain the ricotta well to avoid a runny filling.
The cream can be prepared up to 2 days in advance and stored in the refrigerator.
Do not fill cannoli shells until ready to serve to maintain their crispness.