cannoli cream recipe

This <strong>Cannoli Poke Cake</strong> is a lovely vanilla cake soaked with sweetened condensed milk and covered in sweet cannoli filling. It's a moist, indulgent dessert that will rock your socks off!

Cannoli Poke Cake

white cake mix,

14 oz cans sweetened condensed milk

ricotta cheese

mascarpone cheese

tsp vanilla extract

sugar

cinnamon,

mini chocolate chips

sugar,

1. Bake cake according to directions on box for a 9&#215;13 pan.

2. Remove cake from the oven and poke holes all over the top of the cake. (I used a straw)

3. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.

4. Put cake in refrigerator for about an hour to absorb milk.

5. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Mix until smooth.

6. Add powdered sugar and cinnamon, if using and mix until combined.

7. Add reserved sweetened condensed milk and mix until combined.

8. Once cake has absorbed milk, spread cannoli topping evenly over cake.

9. Top with mini chocolate chips and a sprinkling of powdered sugar.

10. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.

Do you cool cake before putting the condensed milk over it.?

I just made this and it turned out perfect. Not too thin at all but i only added like a quarter cup of the condensed sweetened milk only because i dont have a huge sweet tooth. The taste is spot on. Im positive its going to be a big hit. Im wondering if people that have a issue with it being watery are not whipping it enough. Its watery at first, but thickens up as you blend it. Thank you for the recipe.

This easy cannoli pie is a no bake dessert that&#39;s perfect for a celebration! An incredible cannoli pie with ricotta and cream cheese, and a spiced cannoli pie crust.

Cannoli Pie - No Bake Recipe with Creamy Ricotta Filling

graham cracker crumbs

cinnamon

cocoa powder

tbsp salted butter (melted)

oz whole milk ricotta (strained*)

oz full-fat cream cheese (room temperature)

oz finely chopped dark chocolate (semisweet or bittersweet)

tsp orange zest

pistachios and powdered sugar (for topping)

Strain

Strain ricotta by wrapping in paper towels in a bowl for 30-40 minutes, changing paper towels every ten minutes.

Crust

Combine graham cracker crumbs, cinnamon, cocoa powder, and sugar in a bowl.  Add melted butter and mix well until everything is well saturated with butter and holds together when pressed.

Press

Press crumb mixture into bottom and sides of tart pan, being sure to press into the grooves. Place pan in freezer to chill crust while you make filling.

Beat

In a large bowl, beat softened cream cheese until smooth.  Add ricotta and mix until smooth and creamy. Mix in powdered sugar.

Fold

Gently fold in chocolate and orange zest until well combined.

Spread

Spread filling into chilled crust and smooth top.

Chill

Wrap with plastic wrap and chill for at least 3 hours or overnight.

Decorate

Just before serving, sprinkle with chopped pistachios and dust lightly with powdered sugar.

https://www.youtube.com/watch?v=Nde9acrpaR8

GET THE RECIPE: https://cheneetoday.com/no-bake-cannoli-tart/

This cannoli pie tart is the perfect no-bake cannoli dessert! Graham cracker crust with a hint of cocoa, and a creamy cannoli filling topped with roasted pistachios! 

Ingredients: 

1 ½ cup graham cracker crumbs
½ tsp ground cinnamon
1 tbsp cocoa powder
¼ cup granulated sugar
8 tbsp salted butter – melted
15 oz whole milk ricotta – strained*
4 oz full-fat cream cheese – room temperature
1 cup sifted powdered sugar – 115g
4 oz finely chopped dark chocolate – semisweet or bittersweet
2 tsp orange zest
Chopped roasted pistachios and powdered sugar – for topping

FULL INSTRUCTIONS AND TIPS: https://cheneetoday.com/no-bake-cannoli-tart/

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Cannoli Pie - Easy No Bake Recipe with Creamy Ricotta Filling!

This Cannoli Tart has all the great flavors of a cannoli wrapped into one simple tart! With a touch of cinnamon and mini chocolate chips, it's got all the things I love most about cannolis.

Cannoli Tart

tbsp sugar

tbsp butter, melted

heavy whipping cream

sugar, divided

oz mascarpone cheese, room temperature

mini chocolate chips, for topping

Preheat oven to 325 degrees and grease a 9 inch tart pan.

2. Combine ingredients for crust and press into the bottom and up the sides of the pan.

3. Bake crust for 7 minutes, then remove from oven and allow to cool completely.

4. To make the whipped cream, whip heavy whipping cream on high speed for 2-3 minutes. Cream will initially bubble a little bit, then start to thicken.

5. As the cream starts to thicken, add 1/4 cup of powdered sugar.

6. Whip on high until stiff peaks form, for a total whipping time of about 5-7 minutes.

7. Set whipped cream aside and combine mascarpone cheese, remaining powdered sugar, vanilla extract and cinnamon. Mix on slow speed until combined. Do not over mix.

8. Carefully fold the whipped cream into the mascarpone mixture.

9. Spread filling into the tart crust and refrigerate until firm, 3-4 hours.

I needed an Italian dessert to accompany my freshly made pasta dinner.  This was the perfect ending.  My husband enjoys chocolate sauce drizzled on his cannolis so whipped up some while my pie was chilling.  That drizzle of chocolate sauce took this perfect dessert over the top.

Cannoli Cream Recipe | Low Carb, Sugar-Free

whole milk ricotta

Heavy Whipping Cream

Low Carb Sugar Substitute

Keto Chocolate Chips

Place a cheese cloth in a bowl and spoon the ricotta into the cloth. Ring out as much liquid as possible from the ricotta cheese and place into a dry bowl.

Add the powdered erythritol, cinnamon and vanilla extract and combine. Set aside.

Add the heavy whipping cream to a small bowl and whip to stiff peaks using a hand mixer. Once stiff peaks are achieved fold it into the ricotta mixture until thoroughly combined.

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