I know the traditional cannoli filling is made with ricotta and p.sugar. How long does that stay out of the fridge? I recall going to cafes and the cannolis were just in a display case...not in the fridge.
Is there any other option you know of to get this flavor?
Thanks!!!!
Hi! I'd like to know too. I made a cake last weekend w/ canolli filling, and it was fine after being out about 3 hours. I kept it refrigerated as long as i could and told them it absolutely had to be refrigerated after the party.
I was wondering if you could do a whipped white choc. ganache with Lorann cheesecake flavor and mix in mini choc chips? That probably wouldn't really taste like canollis, though. 
its likely that the display cases had a cooling system in them- i imagine anyhow. the ingredients (to me) just scream REFRIGERATE ME! ...then again, i have never made them. i imagine if you can find a recipe that has liqueur in it, you can leave them out a tad longer than the usual 2 hour limit on sensitive foods like this. maybe amaretto (almond ), amarula (chocolate,vanilla and caramel ) or chambord (raspberry)?
i hope someone with more experience with this pastry can offer some solid advice. they sound yummy~
I am drooling at the thought of making this filling. I just called an Italian bakery nearby and they said they keep them refrigerated. I wonder if the sugar would act as a preservative as it does in BC? Hmmmmm.....any experienced cannoli people or out there? 
The problem is, it's a sculpted fondant cake that will take no less than a day to make and then be displayed throughout the party.
i thought about that too with the sugar and fat as in bc, but i still wouldnt feel comfortable leaving it out that long. if you could add a tb of liqueur to every cup of filling, it may help. i do that with fresh fruit, but again, this is dairy that is not being cooked/pasturized as in ganache or smbc. it seems risky. can you chill it every couple of hours for an hour or so while you prep other aspects of the cake? the only other option i see is to find a different recipe (perhaps cream cheese smbc/imbc). let me know if you want a recipe for that.
The recipe I used was based on the Cake Mix Dr. recipe; it uses a cooked milk & cornstarch "roux" to thicken the ricotta. This after I tried to make it the canolli way and thought it too wet for cake layers.
One of the tiers of the cake I made (accountant cake) had alot of fondant. That layer was in and out of the fridge for hours while I worked on it and it was fine. I used Fondx that I got from Pfeil & Holing and no sweating! By the time I left to deliver and the time they served it at the party, it was 3-4 hours.
The recipe I used was based on the Cake Mix Dr. recipe; it uses a cooked milk & cornstarch "roux" to thicken the ricotta. This after I tried to make it the canolli way and thought it too wet for cake layers.
One of the tiers of the cake I made (accountant cake) had alot of fondant. That layer was in and out of the fridge for hours while I worked on it and it was fine. I used Fondx that I got from Pfeil & Holing and no sweating! By the time I left to deliver and the time they served it at the party, it was 3-4 hours.
The recipe I used was based on the Cake Mix Dr. recipe; it uses a cooked milk & cornstarch "roux" to thicken the ricotta. This after I tried to make it the canolli way and thought it too wet for cake layers.
One of the tiers of the cake I made (accountant cake) had alot of fondant. That layer was in and out of the fridge for hours while I worked on it and it was fine. I used Fondx that I got from Pfeil & Holing and no sweating! By the time I left to deliver and the time they served it at the party, it was 3-4 hours.
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