Cannoli Cream Recipe With Mascarpone

Cannoli with Mascarpone Ricotta Filling Self …

WEBJul 7, 2019 · Whisk together flour, salt, sugar, and cinnamon. Cut in the butter. Make a well in the center and add the egg and and the egg yolk, …

Rating: 5/5(37)
1. Using a stand mixer with the whisk attachment, whip heavy cream using whisk attachment until peaks form. This takes just a few minutes. Transfer to a separate bowl. Add mascarpone cheese to stand mixer bowl and blend until light and fluffy, just for a minute or two. Transfer mascarpone to the bowl with the whipped cream.
2. Whisk together flour, salt, sugar, and cinnamon. Cut in the butter. Make a well in the center and add the egg and and the egg yolk, wine, vinegar, and water. Mix with a fork to combine or use your hands to mix, if needed. Knead by hand or with a dough hook in your stand mixer for about 10 minutes. Form into a ball, wrap dough with plastic wrap, and refrigerate for about an hour.
3. Heat oil to 350 degrees F. Fry 2-3 at a time (while still wrapped around cannoli form) until golden, about a minute. Remove with tongs and place on paper towels to drain. As soon as they are cool enough to handle, gently slip the form out of the shell. Cool completely before filling. Note: this process is SOOOO much easier if you have one person rolling the cannoli shells and the other person is cooking them.
4. Remove ricotta filling from refrigerator. If it appears too liquid to stuff into the shells, whip with a whisk attachment on a stand mixer for about a minute on high speed. That should thicken it up. If you want chocolate chips mixed in with the filling, add about half to the filling and stir.

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