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Summer Cannoli

Recipe Courtesy of Ryan Michaels

Makes about 24 Small Cannolis
Ingredients

Mascarpone 1lb
Ricotta Cheese 1lb
Powder sugar 12oz
Strawberries (handful roughly chopped)
Blueberries (handful roughly chopped)
Blackberries (handful roughly chopped)
Semi-sweet chocolate chips
Heavy whipping cream
Cinnamon
Vanilla Extract
Cannoli Shells(or trimmed waffle cones)

Cannoli Filling
1. Mix 1lb of ricotta cheese with 12oz powdered sugar until smooth. About 5 minutes in a mixer on high speed.
3. Add a dash of cinnamon, 1/2 tbsp of vanilla extract, and mascarpone cheese to ricotta mix.
4. Whip by hand, about 20-25 strokes, or until first signs of stiff peaks.
5. Fold or whip in chopped berries.

Chocolate Sauce(optional, for topping and garnish)
1. Bring a 1/2 pint of heavy whipping cream to a simmer.
2. Add roughly 2 cups semi-sweet chips and 1tsp of vanilla extract
3. Mix well over low heat.
4. Drizzle over cannolis to garnish.

*Mascarpone substitute-
Mix a 1lb of cream cheese with a 1/2 cup of sour cream and 1/4 cup of heavy whipping cream until smooth.

**Make sure ricotta cheese and and mascarpone cheese are cold when mixing.
**Chill filling in refrigerator for an hour before using in cannoli shells or waffle cones.
**If mixture becomes runny, you can add more mascarpone to the mix and re-whip until it stiffens. But it usually stems from under mixing the ricotta mixture or using ingredients at room temperature, instead of chilled, while preparing.
**For a pastry bag substitute, fill a ziploc bag with cannoli filling, cut off a corner of the bag to pipette filling into cannoli or waffle cone shells.
Print Recipe



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