Ingredients
- Ricotta cheese, whole milk, drained: 30 ounces
- Powdered sugar: 1 1/2 cups
- Mascarpone cheese: 8 ounces
- Vanilla extract: 2 teaspoons
- Mini chocolate chips: 1 cup
- Cannoli shells, crushed: 4 cups
- Heavy cream: 1 cup
- Pistachios, chopped: 1/2 cup
Instructions
- Step 1: In a large bowl, beat the ricotta cheese, powdered sugar, mascarpone cheese, and vanilla extract until smooth and creamy.
- Step 2: Gently fold in the mini chocolate chips.
- Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture.
- Step 4: Spread half of the crushed cannoli shells in the bottom of a 9×13 inch baking dish.
- Step 5: Spread the ricotta mixture evenly over the crushed shells.
- Step 6: Top with the remaining crushed cannoli shells and sprinkle with chopped pistachios. Cover and refrigerate for at least 2 hours before serving.
Notes
- Store leftover cannoli squares in an airtight container in the refrigerator for up to 3 days, but know the shells will soften over time.
- While not ideal for reheating, a brief rest at room temperature will soften the filling for a better texture if served cold.
- Garnish individual servings with extra chocolate chips or a drizzle of honey for added sweetness and visual appeal.
- For the best flavor, ensure your ricotta cheese is well-drained; excess moisture will result in a soggy dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American