Cannoli Cream Filling

 Ingredients

24 oz Whole milk ricotta cheese

 8 oz Mascarpone cheese

1 C powdered sugar

2 tsp fresh orange zest

1 tsp vanilla

1 C heavy whipping cream

Instructions

1. Spread ricotta over 2 layers of paper towels covered with 2 more layers of paper towels on a rimmed baking sheet. Rest to drain for 15 minutes.

2. In a large bowl, mix the cheeses with a rubber spatula until smooth. Add the 10x sugar, zest, and vanilla. Gradually whisk in the whipping cream until smooth and fluffy. Spoon into a zip lock bag and refrigerate until needed.

3. When ready, snip off the end of a corner and pipe into cannoli shells. Sprinkle ends with mini chocolate chips or chopped pistachios. Sprinkle with more 10x sugar. Chill until ready to eat.

I buy the small cannoli shells from Market Basket.