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!