Cannoli Cream
Prep time: 
Total time: 
Serves: 6
  • 2 cups ricotta cheese (fresh is best, but whole milk is essential. Low fat ricotta never loses its graininess)
  • 2 T milk or cream
  • ⅓ c. sugar, or to taste
  • 1 tsp vanilla
  • 2 T marsala
  • ½ tsp. cinnamon
  • chopped candied orange peel and shaved chocolate, to garnish.
  1. Place cheese in a food processor and process briefly. If it seems dry, add milk or cream. Add sugar and vanilla and continue to process until the mixture is smooth and creamy. Mix in marsala and cinnamon, taste and adjust the flavorings.
  2. Serve over berries, poached pears, baked apples, pancakes, french toast, toasted poundcake, gingerbread, or whatever your imagination leaves you to.
Adapted from Classic Home Desserts by Richard Sax
Recipe by The Domestic Front at