I need to make a cake with Cannoli filling for this weekend. I wanted to put the cake together a few days before. Will Cannoli filling hold up or will it seep into the cake and get runny? Anyone have a "stabilizing" recipe for Cannoli filling. I was just going to add powdered sugar, a little vanilla and maybe chocolate chips to ricotta cheese. Maybe add extra powdered sugar to make it thicker. Help!
I'd be careful with making a few days early. I'm no expert, but I have made it many times and my guess is it might get runny and absorb into the cake somewhat. I do make mine a day ahead so the flavors blend overnight, but haven't had it stay longer. I guess sometimes there have been a little leftover and it was fine in the fridge for another day or so. Have I helped or made you more confused??? 
sorry!
One thing you can do when you make the filling is let the ricotta drain in a fine mesh strainer over a bowl in the fridge overnight. This get a lot of the liquid out and then you don't have to add so much sugar to thicken it. Good luck!
I would drain the ricotta for a good 24 hours too. It holds SO much water and would make the cake soggy. Because it's cheese, I keep my filling in teh fridge.
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