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Rose Levy Beranbaum

Cannoli Filling

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Preparation info
  • Makes

    2½ cups

    • Difficulty

      Medium

Appears in
top 1000The Baking Bible
The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

Completed Cannoli Filling

VOLUME WEIGHT
Pastry Cream<

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 b

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