Cannoli Alla Siciliana Filling Recipe - Ricotta

Method

• FILLING: Put the ricotta in a bowl and mix in the whipped cream, adding the sugar as you fold.
• Chop the candied fruits to tiny slivers no bigger than grains of rice and mix in all but about a teaspoonful.
• Add in the vanilla.
• Using a spatual or possibly a broad knife, fill the cannoli first from one end and then from the other.
• Press the filling in gently to make sure the center is full.
• Scrape each end to smooth out the cream and decorate the ends by dipping them in the remaining candied fruit slivers.
• If you want to make the filling chocolate, substitute cocoa for the candied fruits in the cream-ricotta mix, and decorate with grated chocolate or possibly the chocolate jimmies.
• The cannoli shouldn't be filled too long before serving, as which softenes the pastry.
• The filling, however, can be chilled, and both parts of this elegant dessert can be made ahead of time and assembled shortly before the meal.
• From Romagnoli's Table.