Cannoli Filling

Preparation info

  • Difficulty

    Medium

  • Makes

    2½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

Completed Cannoli Filling

VOLUME WEIGHT
Pastry Cream ½ cup 4.7 ounces 133 grams
mascarpone, preferably imported, or whipped cream cheese ¾ cup plus 2 tablespoons 8 ounces 227 grams
heavy cream, cold ½ cup (118 ml) 4.1 ounces 116 grams
blanched unsalted pistachios ¼ cup plus 2 tablespoons 2 ounces 58 grams
dried cherries ¼ cup 1 ounce 28 grams
dried currants ¼ cup 1 ounce 28 grams
bourbon, preferably Maker’s Mark ¼ cup (59 ml) 2 ounces 56 grams
granulated sugar 2 tablespoons 0.9 ounce 25 grams
orange zest, finely grated 2 tablespoons, loosely packed . 12 grams
Grand Marnier 1 tablespoon (15 ml) 0.5 ounce 14 grams
powdered sugar, for dusting the cannoli shells . . .

Method

Make the Filling

Remove the pastry cream and mascarpone from the refrigerator to soften slightly (no more than 30 minutes).

Into a medium bowl, pour the heavy cream and refrigerate for at least 10 minutes. (Chill a handheld mixer’s beaters alongside the bowl.)

Spread the pistachios on a baking sheet and bake for about 7 minutes, or until they barely begin to color to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely and chop coarsely.

With sharp kitchen scissors, cut the dried cherries into ¼ inch pieces.

In a small saucepan, preferably nonstick, place the cherries, currants, bourbon, granulated sugar, and orange zest and, stirring often with a silicone spatula, bring them to a boil. Simmer the mixture for 3 to 4 minutes, scraping the liquid onto the fruits, until almost all of the liquid has evaporated. Transfer the mixture to a small bowl and let it cool completely.

With a handheld mixer, starting on low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until soft peaks form when the beater is raised.

In a medium bowl, place the mascarpone and fold in the dried fruits. Fold in the pastry cream and the Grand Marnier. Gently fold in the whipped cream just until evenly blended.