Description
This classic Cannoli Filling recipe features a creamy, sweetened ricotta base whipped with heavy cream and lightly flavored with vanilla, lemon zest, and cinnamon. Finished with mini chocolate chips for that authentic Italian treat, it’s perfect for filling crispy cannoli shells to create a delightful dessert that serves 20.
Ingredients
Ricotta Mixture
- 16 ounces whole milk ricotta cheese
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 1/4 teaspoon ground cinnamon
Whipped Cream
- 1/3 cup heavy cream
- 1/2 cup powdered sugar
Garnishes
- 1/2 cup mini chocolate chips
- Additional powdered sugar for garnish
Instructions
- Drain Ricotta: Place the whole milk ricotta cheese in a fine-mesh sieve set over a bowl and allow it to drain for at least 30 minutes to remove excess liquid. Discard the drained liquid to ensure a thick filling.
- Chill Tools: While the ricotta is draining, put a metal mixing bowl and electric mixer beaters into the freezer to chill, which helps whip the cream to stiff peaks efficiently.
- Whip Cream: Pour the heavy cream into the chilled bowl and beat on high speed with an electric mixer for 2 to 3 minutes until stiff peaks form. Add the powdered sugar and beat briefly until smooth and combined.
- Mix Base: In a separate large bowl, combine the drained ricotta, vanilla extract, lemon zest, and ground cinnamon. Stir until the mixture is smooth and creamy.
- Fold Whipped Cream: Gently fold the whipped cream into the ricotta mixture with a silicone spatula until fully incorporated and fluffy to create a light texture.
- Chill Filling: Cover the filling and refrigerate for at least 30 minutes to let the flavors meld and ensure it firms up for piping.
- Fill Cannoli Shells: Transfer the filling to a piping bag fitted with a tip. Pipe the ricotta mixture into cannoli shells evenly, then sprinkle mini chocolate chips onto each end and dust with powdered sugar before serving.
Notes
- Draining the ricotta is essential to prevent a watery filling and achieve the perfect creamy consistency.
- Chilling your mixing tools helps the heavy cream whip faster and hold stiff peaks better.
- For best flavor, use whole milk ricotta cheese instead of skim or part-skim varieties.
- The folded whipped cream makes the filling lighter and less dense than using ricotta alone.
- Chocolate chips can be substituted with chopped pistachios or candied fruit for variation.
- The filling can be made a day ahead and stored covered in the refrigerator.
