Title: Cannoli Alla Siciliana (Filling)
Categories: Dessert Ethnic
Yield: 18 Cannoli
| | | FILLING: |
| 2 | c | Ricotta |
| 1 | c | Whipped heavy cream |
| 3 | tb | Sugar (or more) |
| 2 | tb | Candied fruits -OR- |
| 3 | tb | Cocoa PLUS |
| 2 | tb | Chocolate bits (jimmies) |
| 1 1/2 | ts | Vanilla |
FILLING: Put the ricotta in a bowl and fold in the whipped cream, adding
the sugar as you fold. Chop the candied fruits to tiny slivers no bigger
than grains of rice and fold in all but about a teaspoonful. Add the
vanilla. Using a spatual or 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 mixture, and decorate with grated chocolate or the chocolate
jimmies. The cannoli should not be filled too long before serving, as that
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.