A couple asked me to make their wedding cake with cannoli filling...I never heard of that type of filling for a cake but it is their request. Anyone ever made one and how was it. Thanks in advance for help!
I have made cannoli filling before.It is made with ricotta cheese and a bit of sugar and a dash of vanilla added to flavor and chocolate pellets added..Not chips but some sort of small pellet.You can buy these at store that sell bulk foods.You mix it together and stuff the cannoli's but in your case fill the cake.
This is what I've used. Tastes gooood! My kids will eat this all by itself.
1 cup heavy cream
2 pounds ricotta (drained)
1 cup powdered sugar
4 teaspoons amaretto (optional). I've also used flavored coffee creamer if kids will be partaking
1/2 cup choclate chips (optional)
Whip the cream
Fold in the ricotta
Fold in the sugar
Add liquor/coffee creamer and chips (if using)
I see the link didn't work, so here's here's the copy from the thread.Sound yummy.
Cannoli filling - magentaa23
1 cup mascarpone cheese
1 cup drained ricotta cheese
1/4 cup powder sugar
finely chopped chocolate (add what you like)
vanilla to taste
Tb finely chopped candied orange peel
1 cup pastry cream (Bettercreme)
*Mix the cheeses together till smooth, add powdered sugar, add remaining ingredients except pastry cream. Fold in pastry cream
Well, I haven't made cannoli filling for cakes, but I HAVE made tons of it to fill cannolis! Here's my recipe:
1 1/2 cups ricotta
1/2 cup powdered sugar
1/4 tsp vanilla
2 oz shaved chocolate or mini chocolate chips
1 Tbs candied fruits
Mix cheese and sugar well. Add the rest and mix. Fills six shells. You can sprinkle on cinnamon, cocoa, sprinkles, etc. if you want. You might have to double this recipe to fill a cake.
This is what I use for cannolis. Don't see why it wouldn't work for a cake. Make some up yourself and see what you think. If you need it thicker, I suppose you could add more sugar, but the recipe above is perfect for cannolis. One thing though, it WILL soften the shells overnight, so I usually fill the shells just before eating. Guess you'll have to experiment a bit. Some people beat some cream cheese into their cannoli filling, and that's yummy too and might help with stabilization. Try beating on low speed a 3 oz package of cream cheese into this recipe.
Do be CERTAIN to buy whole milk ricotta. The nonfat, etc., stuff is WAY too watery and will make your cake or cannoli shells mega soggy. Also, the Sorrento brand is much better than the store brands. Believe me, I'm one who ALWAYS wants to save a buck, but I won't buy the store brand of ricotta. Make sure you buy the Sorrento Whole Milk Ricotta and NOT the Sorrento Whole Milk Deli Ricotta. They're two different products and the first has the best texture and stiffness for a filling. Hope this helps!
This is the recipe which came with my Cannoli forms.
Whirl 2 pounds (4 cups) ricotta cheese in the blender, or press through wire strainer, until very smooth.
Beat in 1 1/2 cups unsifted powdered sugar and 4 tsp. vanilla.
Mix in 1/2 cup each finely chopped citron and orange peel, and 1/4 cup chopped sweet chocolate. Chill several hours or overnight.
In the 90's these were really popular in the San Francisco Bay area. They sold them in all of the malls with big signs saying, "Holy Cannoli". They had different flavors, vanilla, chocolate and strawberry. You may want to check with her and see exactly what flavor she wants and whether or not she wants citron. The Italians say it has to be there.
Thank you everyone, I will try cinjam recipe, it looks simple and she tried it and says it taste good! So nice to have some help here, I just wanted to say that Cake Central is the most useful site for me. I found encouragement here and got compliments more than I ever had! Thanks!