CANNOLI INGREDIENTS RECIPES

Steps:

• 1. Using a serrated knife, cut about 1� inches off the end of each cone, removing the pointy ends. (Save these for crumbling on top of ice cream.) 2. In a medium bowl, whisk the ricotta with the sugar, vanilla extract and orange zest to combine. Add the chocolate and mix to combine. 3. Transfer the ricotta mixture to a 1-gallon Ziploc plastic bag. Cut � inch off one of the bottom corners of the bag. 4. Working with one cone at a time, pipe the filling into each cone, stopping when it just reaches the edge. 5. Dip both ends of the cannoli into the pistachios. Serve within 45 minutes of filling.

Steps:

• Heat oven to 375°F. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper. Set aside.
• Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.
• Place egg whites into medium bowl; beat at high speed until foamy. Continue beating, gradually adding 1/4 cup granulated sugar, until glossy and stiff peaks form. Set aside.
• Combine egg yolks, remaining 3/4 cup granulated sugar, melted butter, baking powder, 1 teaspoon vanilla and 1/2 teaspoon salt in another bowl. Beat until well mixed. Add flour; mix well. Gently fold beaten egg white mixture into egg yolk mixture until just combined. Pour batter into prepared pan.
• Bake 10-12 minutes or until center springs back when lightly touched. Immediately run knife around edges of cake to loosen. Invert hot cake onto prepared towel; remove parchment paper. Dust cake with powdered sugar. Tightly roll up hot cake in towel, starting with 10-inch side. Cool completely.
• Meanwhile, combine ricotta, mascarpone and cream cheese, 1/2 cup powdered sugar, whipping cream, 1/4 teaspoon vanilla and 1/8 teaspoon salt in medium bowl. Beat until well mixed. Add amaretto; beat until well mixed.
• Unroll cooled cake; remove towel. Spread cake evenly with 1 1/2 cups ricotta frosting. Roll up cake. Transfer to serving platter. Frost cake roll with remaining ricotta frosting. Sprinkle mini chocolate chips and chopped pistachios over cake. Refrigerate until serving.