CANNOLI RECIPE MASCARPONE RECIPES

Name: Cannoli Filling Recipe with Mascarpone Ingredients
Prep time: 1 h
Cook time: 45 min
Yield: 24
Cuisine: Italian
Ingredients: 3/4 cup(s) whole milk ricotta; 3/4 cup(s) mascarpone cheese; 1/4 cup(s) powdered sugar; 1/2 teaspoon(s) vanilla or; 1/2 teaspoon(s) grand marnier; 1/2 teaspoon(s) ground cinnamon; pinch(es) salt

CANNOLI FILLING RECIPE WITH MASCARPONE INGREDIENTS | JUST ...

Cannoli Filling Recipe with Mascarpone Ingredients | Just ... image

I love cannoli cream...I could eat it with a spoon straight from the bowl. OH WAIT, I've done that.

Provided by Gina Kocurek @mywildheart

Categories Cakes

Prep Time 1 hours

Cook Time 45 minutes

Yield 24

Number Of Ingredients 7

Ingredients

3/4 cup(s) whole milk ricotta
3/4 cup(s) mascarpone cheese
1/4 cup(s) powdered sugar
1/2 teaspoon(s) vanilla or
1/2 teaspoon(s) grand marnier
1/2 teaspoon(s) ground cinnamon
pinch(es) salt

Steps:

* Mix filling ingredients together.
* Cover and refrigerate until ready to use (at least a couple of hours).
* Use a ziploc ( cut the corner ) and pipe into the shells.
* Keep the cannoli refrigerated until dessert time or whenever you are ready to serve.
* Some people sprinkle powdered sugar on top right before serving.

MASCARPONE CANNOLI CHEESECAKE RECIPE | GIADA DE LAURENTIIS ...

Mascarpone Cannoli Cheesecake Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories dessert

Total Time 6 hours 30 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 11

Ingredients

8 large dry almond-anise biscotti, or your favorite biscotti
4 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
Two 8-ounce packages cream cheese, at room temperature
One 8-ounce container mascarpone cheese, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest (from 1 lemon)
3 eggs, at room temperature
3/4 cup semisweet mini chocolate chips
Italian cherries in syrup, such as Amarena, for serving, optional

Steps:

Preheat the oven to 350 degrees F.
Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan.
Bake for 8 minutes, until the crust smells toasted and is beginning to brown. Set aside to cool while you make the filling. Reduce the oven temperature to 325 degrees F.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.
Pour the cream cheese mixture over the crust and spread evenly. Bake for 45 minutes, or until the center of the cake still moves just slightly.
Allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar.
Top each slice of cheesecake with a spoonful of cherries, if using.

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