A basic Cannoli-Ricotta cream that can be used in many desserts: Cannoli, Sfingi, Cream Puffs, Cakes and many more. Watch the VIDEO of this recipe.
For the Cream:
1 1/2 pounds Impastata (see note below if you do not have Impastata)
9 ounces powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon orange extract
Mix the Impastata with the sugar. Pass the entire content through a sieve so that you obtain a very creamy and velvety mix.
Add the vanilla extract, the cinnamon and the orange extract. Mix well.
You now have a simple and delicious Ricotta cream ready to be used. Optionally you can also add mini-chocolate chips or candied fruit.
Recipe by => https://cookingwithnonna.com/