Cake Central › Recipes › CANNOLI FILLING

CANNOLI FILLING

This is a recipe that always gets raves. It goes particularly well with a WASC or chocolate cake. INGREDIENTS 2 Pkgs. (8oz. each) Cream cheese, softened 1 15 oz. carton Ricotta cheese 1 C. Powdered sugar 1 t. Vanilla 1/2 t. Almond extract 1 16 oz jar Maraschino cherries 1 C. Miniature chocolate chips DIRECTIONS In a large bowl, beat cream cheese and Ricotta until combined. Add powdered sugar and extracts. Drain cherries well, reserving 1 t. cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved juice into Ricotta mixture. Refrigerate for 1 hour until spreadable.

Comments (30)

This sounds delicious, I am dying to try it.
I just made this recipe for a dark chocolate cake with chocolate buttercream and it is delicious! I can't wait to put the cake together today. Thanks for the recipe!
sounds heavenly, can't wait to try this, tks for the recipe
This sounds delish and will try it and post for update. Thanks!
I'm going to try this with a WASC cake, but can I assume the cherries and chocolate chips are optional? Do you think it will taste just as good without those ingredients?
does the cake need to be refridgerated with this filling?
Bella-cakes...I love cherries and chocolate chips so I always put them in. The base, itself, is really good---so I suppose it would taste OK without them. However, since it contains cheese and ricotta it does have to be refrigerated. Although many don't recommend refrigerating a fondant cake, I have without any ill results.
I made this last week, but it didn't come out at all, it didn't thicken up and was really runny..... I don't know what I did wrong :( I will try again though..... I love cannoli filling :)
I'm sorry it didn't work for you. I have made it numerous times and have never had a problem. Was perhaps your ricotta particularly runny? Maybe if you drained the ricotta in a cheesecloth bag first, (like making yogurt cheese) you'd lose some of the moisture and have a better consistency after chilling... Like you, I love cannoli filling too. I hope this helps.
I made this with a chocolate cake and it was delicious!
My customer LOVED this! Awesome with WASC!
i made this without the cherry for a vanilla cake and it was fantastic! super simple to make, great flavor and got great reviews. it tasted even better the next day after all the flavors set mmmmm yummm!
I have a taste test tomorrow night and she wants an italian cream cake with cannoli filling. Have you had this before and does it go well together? I am going to try it tomorrow
made this last night to fill a chocolate cake, YUM!! So good!
this sounds delicious. . . can i use this to frost cupcakes in a swirl pattern, or is it too soft/ will it melt fast? thanks!
I made this for my son's birthday cake and it was SOOOOOOOOOO amazingly good!!!!! Mmmmmm.........I wanted to eat all of the leftover filling right from the bowl!!
How much does this make? What size cake does it fill?
Delicious!! Can i freeze to use for later?
I just tried this for the first time and it was delicious. I had some store bought cannoli shells so I put the filling in an icing bag and just piped it into the shells. Can't wait to try it as a cake or cupcake filling.
I just made this for the second time, the first time it came out too runny... This time I let the ricotta drain overnight in the fridge (in cheese cloth), I used marscapone cheese instead of cream cheese, and I subbed rum extract for the almond. SO amazingly good and nice and thick!!
Cake Central › Recipes › CANNOLI FILLING