I need to make a cake with Cannoli filling for this weekend. I wanted to put the cake together a few days before. Will Cannoli filling hold up or will it seep into the cake and get runny? Anyone have a "stabilizing" recipe for Cannoli filling. I was just going to add powdered sugar, a little vanilla and maybe chocolate chips to ricotta cheese. Maybe add extra powdered sugar to make it thicker. Help!

I'd be careful with making a few days early. I'm no expert, but I have made it many times and my guess is it might get runny and absorb into the cake somewhat. I do make mine a day ahead so the flavors blend overnight, but haven't had it stay longer. I guess sometimes there have been a little leftover and it was fine in the fridge for another day or so. Have I helped or made you more confused??? sorry!

One thing you can do when you make the filling is let the ricotta drain in a fine mesh strainer over a bowl in the fridge overnight. This get a lot of the liquid out and then you don't have to add so much sugar to thicken it. Good luck!

Thanks, I'll try it. I'll make the filling tonite and see how it holds up over nite in the fridge. If it's too runny, I'll make something else

I would drain the ricotta for a good 24 hours too. It holds SO much water and would make the cake soggy. Because it's cheese, I keep my filling in teh fridge.