Mega Twinkannoli

23 ingredients
1 steps

Ingredients

  • Cannoli Cream
  • 8 ounces fresh ricotta, strained overnight
  • 1 cup heavy whipping cream
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/2 cup powdered sugar, sifted
  • 1/2 cup mini chocolate chip
  • Cake
  • 1/2 cup cake flour
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 12 tablespoons unbleached granulated sugar
  • 2 tablespoons whole milk
  • 4 tablespoons melted unsalted butter
  • 1/2 teaspoon vanilla extract
  • 5 large eggs, room temperature

Directions

  1. 1
    ["Strain the ricotta over a bowl with a fine mesh sieve lined with cheesecloth. Place in fridge overnight.", "Remove the ricotta from the fridge and & place in a food processor with blade attachment. Pulse in a food processor until the cheese is smooth.", "In a standing mixer fitted with whisk attachment, whisk 1/2 cup whipping cream on high until stiff peaks form. Transfer to bowl and set aside.", "Add ricotta to standing mixer fitted with whisk attachment (no need to clean out bowl or whisk for this step) add both zests, vanilla, cinnamon and 1/2 cup of powdered sugar until combined. Fold in the chocolate chips.", "Gently fold in the cream into the cheese mixture, careful to not collapse the cream. Place in fridge for about 1 hour.", "Refrigerate for 2 hours before filling cakes.", "Preheat your oven to 350 degrees. Set oven rack to middle position.", "Spray two (9\"L 3.5\""W 2\""D) loaf pans with cooking spray and dust with flour. Set aside.""

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