When I make cannoli filling I drain the whey out for 2 or 3 days so it's drier.  I use Nick Malageri "s recipe for cannoli filling.  I also have seen people use a bit of gelatin in to stabilize the mixture.

What does the filling look like now?

I've made cannoli filling (for cannoli dip not for a cake) It's a variation of a recipe by Jeff Mauro from Food Network.

My proportions - and of course you can double- are as follows

1 cup ricotta drained

1/3 cup powdered sugar

1/2 cup heavy cream

1.5 tablespoons total liquid (whether its orange juice, orange liquer, orange extract/combo with orange juice)

1/2 orange, zested

1/4 cup + miniature semisweet chocolate chips
1/4 cup pistachios, coarsely chopped ( can use even less)


Mix the ricotta, sugar and liquid until well combined in a large bowl. Whip the cream in a separate bowl until soft peaks form, using a hand mixer. Fold the whipped cream and chocolate chips gently into the ricotta mixture.  Add orange zest and fold as well.  If it seems too liquidy - you can add more powdered sugar.  Refrigerate for at least an hour and it will firm up more.  Sprinkle crushed pistachios before serving.

Good luck!

Theresa