i have an order for a cake with cannoli filling? i have a recipe but is the filling firm enough to not smush out? if you've used this filling before and have any suggestions please let me know. im more concerned it getting soft and collapsing.. obviously the cake will need to be refrigerated until serving time. what do you think?

I've done a cannoli filling, I drained the ricotta cheese overnight to to get it as dry as possible. I also used a very stiff BC dam to make sure it didn't ooze out.

I posted a recipe here on CC that I have been happy with. It firms up when chilled and I use a stiffened BC dam or a dam of ganache.