Cannoli Cream, Part 2

Making cannoli cream is definitely the easier part of making cannoli. You can go all in and make the cannoli shells from scratch or you can buy some pre-made cannoli shells. You can also serve a deconstructed cannoli by making “chips” using our cannoli shell dough recipe, or you can break apart some waffle cones and use those.

Just a note about the ricotta cheese in this recipe. It’s pretty easy to make from scratch (click here for the recipe), which has a much creamier texture, or I would use the Galbani whole milk brand from the store. I’ve found any other brand to have a grainy texture in the filling.

To make the cream, combine the ricotta cheese, mascarpone, powdered sugar, cinnamon, and vanilla extract.  Whip the cream (you can sweeten this if you prefer a sweeter dessert). Add the chocolate chips and whipped cream to the cheese mixture and fold it in.

Using a pastry bag, pipe the filling into the cannoli shells and dip the ends in mini chocolate chips or chopped pistachios.

The cannoli shells will soften up as the cream sits in them. To avoid a soggy shell, fill them within 1-2 hours of serving.

Cannoli Cream

From the Kitchen of Lynnae Hymas

Serves: 25-30

Prep Time: 15-30 minutes

Cook Time: NA

INGREDIENTS:

• 15 ounces whole milk ricotta (Galbani Brand is the smoothest or try homemade)
• 8 ounces mascarpone, softened
• 1 ½ cups powdered sugar
• 1 ½ teaspoon cinnamon
• 1 ½ teaspoon vanilla extract
• 1 cup whipped cream
• ½ cup mini chocolate chips, plus extra for garnish
• Crushed pistachios for garnish

INSTRUCTIONS:

Combine the ricotta cheese, mascarpone, powdered sugar, cinnamon, and vanilla extract.  Whip the cream until soft peaks form.  Fold the cream and the chocolate chips into the filling.  Pipe into the cannoli shells and dip the ends into mini chocolate chips or crushed pistachios.  Serve within 1-2 hours of filing