I found a recipe here, I haven't tried it yet but am planning to use the filling in a cake next week.
http://www.cakecentral.com/cake_recipe-631-0-Cannoli.html
Don't fill the shells until you are close to ready to serve, as they get soggy when refridgerated
Hope this helps some
What you absolutely, positively MUST do before making cannoli filling is to drain the ricotta cheese VERY well.
At least 24 hours (better for 48 hours) before mixing the filling, put a a sieve, lined with either cheese cloth or coffee filter, into a plastic container with lid that will seal, then put the ricotta into the lined sieve. Refrigerate, covered.
You'll be very surprised by the amount of liquid that drains out....toss that liquid. Proceed with mixing filling.
Toni Ann
(FBI = full blooded Italian)
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