Cannoli Alla Siciliana (Filling) Recipe

• 2 c. Ricotta
• 1 c. Whipped heavy cream
• 3 tsp Sugar (or possibly more)
• 2 tsp Candied fruits -Or possibly-
• 3 tsp Cocoa PLUS
• 2 tsp Chocolate bits (jimmies)
• 1 1/2 tsp Vanilla

1. FILLING: Put the ricotta in a bowl and mix in the whipped cream, adding the sugar as you fold.
2. Chop the candied fruits to tiny slivers no bigger than grains of rice and mix in all but about a teaspoonful.
3. Add in the vanilla.
4. Using a spatual or possibly a broad knife, fill the cannoli first from one end and then from the other.
5. Press the filling in gently to make sure the center is full.
6. Scrape each end to smooth out the cream and decorate the ends by dipping them in the remaining candied fruit slivers.
7. If you want to make the filling chocolate, substitute cocoa for the candied fruits in the cream-ricotta mix, and decorate with grated chocolate or possibly the chocolate jimmies.
8. The cannoli shouldn't be filled too long before serving, as which softenes the pastry.
9. 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.
10. From Romagnoli's Table.

ricotta, heavy cream, sugar, cocoa, chocolate bits, vanilla

Taken from cookeatshare.com/recipes/cannoli-alla-siciliana-filling-98997 (may not work)