Thursday, May 20, 2010

Cannoli Filling Triple Crown Share Tags: dessert My original idea was to make an angel food tunnel cake and fill it with cannoli filling that I added Philadelphia cream cheese too. But really messed up the cake I baked somehow, so I bought one. Then I thought, this is too much filling for this tiny cake, so what else can I do with it. I had some leftover cannoli shells and I thought 2 is not enough. Then I remembered seeing dessert shells when I bought the angel food cake and decided to make 3 desserts. Woo Hoo! P.S. I DO NOT SOUND LIKE SID THE SLOTH IN REAL LIFE!! Prep time: 35 minutes | Total time: 35 minutes | Servings: 26 8 ounce(s) of Philadelphia cream cheese
16 ounce(s) of Ricotta cheese
3/4 cup(s) of Powdered sugar
2 tbsp. of Candied lemon peel
2 tbsp. of Candied orange peel
2 tbsp. of Candied cherries
1/3 cup(s) of Mini chocolate chips
1/3 cup(s) of Pistachios, chopped
3/4 tsp. of Rum extract
1/2 tsp. of Vanilla extract
1 Angel food cake
12 Mini cannoli shells
12 Sponge dessert shells
1/2 cup(s) of Rum
12 ounce(s) of Cool Whip
Beat together 8 oz Philadelphia cream cheese and 16 oz ricotta cheese.
Mix in 3/4 tsp rum extract and 1/2 tsp vanilla extract
Mix candied lemon peel, orange peel and cherries and grind up smaller in a food processor, adding a little powdered sugar.
Add 3/4 cup of powdered sugar to the cheese mixture and beat until well blended.
Beat in candied fruits until evenly distributed.
Add 1/3 cup each mini chocolate chips and chopped pistashios.
Chill while preparing angel food cake and dessert cups.
For cannolis, fill a pastry bag or quart freezer bag with some filling and squeeze filling into each end of a store bought cannoli shell.
Dip ends in mini chocolate chips and sprinkle cannolis with powdered sugar.
For angel food cake, cut the top (which is really the bottom because you turn an angel food cake upside down) off the cake about 1" down.
Set top of cake aside and score the inside of the cake leaving about 3/4" on each side. Pull out the cake in the middle.
Fill the trench in the cake with the filling, place the top back on and frost with Cool Whip or whipped cream.
Chill, then sprinkle with mini chocolate chips and some candied cherry halves.
For Rum Babas, brush 6 dessert shells liberally with rum, then scoop 2+ ounces of filling into shell.
Brush remaining dessert shells generously with rum and top the filling.
Sprinkle with powdered sugar and top each one with a dab of cool whip and half a candied cherry.
Refrigerate until ready to serve. Makes 12 mini cannolis, 6 rum babas and about 8 servings of cake.