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What you need

16 oz of ricotta cheese, drained

8 oz of mascapone cheese

1/2 cup unsweetened heavy cream

1/2 cup agave nectar

1/2 tsp vanilla

1/2 tsp cinnamon

Cannoli shells

Mini chocolate chips for garnish

What you do 

1. Whip heavy cream in a chilled bowl with a stand mixer fitted with a whisk attachment until peaks form. Put aside in a small bowl.

2. Add ricotta cheese, mascarpone cheese, agave nectar, cinnamon and vanilla bean paste

3. Fold in cream.

4. Chill cream 2 hours before filling the cannoli shells.

5. Fill, dip ends in chocolate chips and enjoy!

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