Cannoli Alla Siciliana (Filling) Recipe

1. 1

   FILLING: Put the ricotta in a bowl and mix in the whipped cream, adding the sugar as you fold.

2. 2

   Chop the candied fruits to tiny slivers no bigger than grains of rice and mix in all but about a teaspoonful.

3. 3

   Add in the vanilla.

4. 4

   Using a spatual or possibly a broad knife, fill the cannoli first from one end and then from the other.

5. 5

   Press the filling in gently to make sure the center is full.

6. 6

   Scrape each end to smooth out the cream and decorate the ends by dipping them in the remaining candied fruit slivers.

7. 7

   If you want to make the filling chocolate, substitute cocoa for the candied fruits in the cream-ricotta mix, and decorate with grated chocolate or possibly the chocolate jimmies.

8. 8

   The cannoli shouldn't be filled too long before serving, as which softenes the pastry.

9. 9

   The filling, however, can be chilled, and both parts of this elegant dessert can be made ahead of time and assembled shortly before the meal.

10. 10

    From Romagnoli's Table.

* Per serving · 4 servings · Values may vary.