Cannoli Cream
  • 1-1/4 cups whole milk ricotta (about 11 ounces)
  • ⅓ cup orange marmalade
  • 2 ounces semisweet chocolate, chopped
  • 1 Tablespoon Grand Marnier
  • ¼ teaspoon vanilla extract
  • Chopped pistachios
  • Chocolate-Hazelnut cookie sticks (Pepperidge Farm Pirouette)
  1. Process the ricotta in a food processor, scraping down the sides of the bowl from time to time, for about 2 minutes, until the curds disappear and it is perfectly smooth.
  2. Add the marmalade and pulse just to combine; you want to retain some small pieces of pulp.
  3. Transfer to a mixing bowl. Fold in the chocolate, Grand Marnier, and vanilla. Cover and refrigerate for at least one day, but I found that at two days, the flavors had blended even better and it was also a better consistency.
  4. Divide the mixture among 4 individual dessert dishes. Sprinkle with chopped pistachios and garnish each with a couple of the cookie sticks and serve immediately. Place more of the cookies on a platter. Makes 4 servings.
Recipe by The Culinary Cellar at