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.

Rossella shows you how to make the authentic and easy Cannoli Cream to be used to fill Cannoli shells as well as in many other desserts. This is the simple way just how it is made in Sicily, you can then add other ingredients as you like!
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/