Cannoli Icebox Cake
Cannoli Icebox Cake
This cannoli-filled recipe adds a twist to icebox cake, a vintage recipe no one makes anymore — but should. Top it with some chocolate chips and cookies and viola, you've got a delicious dessert that will wow your friends and family. This recipe is courtesy of Jason Golstein
Prep Time
30
minutes
Cook Time
1
minute
Servings
6
Total time: 31 minutes
Ingredients
- 2 cup heavy cream (cold)
- 3/4 cup powdered sugar
- 16 ounce ricotta
- 1 cup mascarpone cheese (or cream cheese)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 cup semi sweet chocolate chips
- 20 cookies (thin cookies are best)
Directions
- Place heavy cream, powdered sugar, ricotta, mascarpone, and vanilla in a bowl and whisk until forms into whipped cream.
- Add chocolate chips and gently fold into the whipped cream.
- Next, add a little whipped cream to a cake stand (or plate) and smear it around the plate (this helps hold the cookies to the plate).
- Now add five cookies in a rounded circle shape over whipped cream.
- Add 1⁄4 of the whipped cream and spread over cookies.
- Now add five more cookies on top of whipped cream, repeat layers of cookies and whipped cream until you run out of cookies (two more layers).
- Make sure you save whipped cream for top of the cake.
- Sprinkle extra chocolate chips on top and place in the refrigerator for eight hours or overnight.