Cannoli Filling

By ctozzi

NOTE: filling too sweet...start with half sugar, check as you go

Ingredients

• 64 ounces whole milk ricotta cheese , drained
• 16 ounces powdered sugar , sifted
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 -3 drops cinnamon oil

Preparation

Step 1

To make the ricotta cream, put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy.

Add the confectioners’ sugar, granulated sugar, vanilla, and cinnamon oil; blend until smooth.

Transfer to a bowl and stir in the chocolate pieces. Store the ricotta cream in the refrigerator for 48 hours. After 48 hours, serve and freeze the rest.

Frozen ricotta cream can be defrosted in the refrigerator later.

To assemble, use a knife to push the ricotta cream into the cannoli shell.

Place the cannoli on a serving platter and sprinkle with confectioners’ sugar.

Use within an hour.