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Nanci's World Famous Cannoli


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Serves 10-20 | Prep Time 24 hours | Cook Time 10

Why I Love This Recipe

When I was a little girl, my job was to dip the pizzelle iron in the mix & put it in the oil & release it. When it floated to the top I scooped it out of the oil with what looked like a fishing net to me! My Mom would roll it & put it aside until we had a mountain of pizzelles. In the meantime, she had a giant light blue Tupperware bowl full of cannoli that I, every once in a while, would dip my finger in for sustenance during this pizzelle-making process. Then she would grab her trusty Pastry Bag with the wide tip & proceed to fill those pizzelles!!I don't think I've ever seen her make less than 100 cannolis at a time. She had rectangular Tupperware & waxed paper ready; she would make 2-layer tubs of cannoli Heaven. Since she had the receipe was in her head, this is the closest I found to hers...God I miss this Woman!!!! ****HOWEVER THIS RECEIPE IS FOR THE CANNOLI ONLY**** THIS CAN BE USED WITH FRUIT OR AS A DIP WITH PIZZELLES THAT CAN BE STORE BOUGHT (FLAT) *****

Submitted by: "Nanci Cascio"


Ingredients You'll Need

1 lb. Ricotta Cheese
1 Cup Sugar
1/2 Cup Powdered Sugar
8 Oz. Marscapone Cheese
1 Tablespoon Vanilla Extract
2/3 Cup Heavy Cream
Mini Chocolate Chips (I use about 1/2 cup)


Directions

**24 HOURS PRIOR TO MAKING CANNOLI**


Wrap Ricotta in cheesecloth & drain overnight in refrigerator


NEXT DAY


Mix all ingredients in large mixing bowl, EXCEPT CHIPS


Continue mixing until desired consistency, fold in Chocolate Chips


Refrigerate, Freeze or Serve


DO NOT OVERMIX, CREAM WILL TURN INTO BUTTER, LOL!!


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