When I make cannoli filling I drain the whey out for 2 or 3 days so it's drier. I use Nick Malageri "s recipe for cannoli filling. I also have seen people use a bit of gelatin in to stabilize the mixture.
Oh darn...so would you say the filling that I made is unusable? I don't have 2-3 days because the cake has to be ready by Saturday.....Not sure what to do now...
What does the filling look like now?
I've made cannoli filling (for cannoli dip not for a cake) It's a variation of a recipe by Jeff Mauro from Food Network.
My proportions - and of course you can double- are as follows
1 cup ricotta drained
1/3 cup powdered sugar
1/2 cup heavy cream
1.5 tablespoons total liquid (whether its orange juice, orange liquer, orange extract/combo with orange juice)
1/2 orange, zested
1/4 cup + miniature semisweet chocolate chips
1/4 cup pistachios, coarsely chopped ( can use even less)
Mix the ricotta, sugar and liquid until well combined in a large bowl. Whip the cream in a separate bowl until soft peaks form, using a hand mixer. Fold the whipped cream and chocolate chips gently into the ricotta mixture. Add orange zest and fold as well. If it seems too liquidy - you can add more powdered sugar. Refrigerate for at least an hour and it will firm up more. Sprinkle crushed pistachios before serving.