Recipe Courtesy of Ryan Michaels
Makes about 24 Small Cannolis
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
Cannoli Shells(or trimmed waffle cones)
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.
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.