No Bake Cannoli Eclair Cake

• Vegetarian

• Produce

  • 1 Orange, zest of

• Baking & Spices

  • 2 cups Chocolate chips, mini
  • 1/4 tsp Cinnamon
  • 1/2 cup Confectioners' sugar
  • 1/3 cup Sugar
  • 1/8 tsp Vanilla extract

• Nuts & Seeds

  • 1 handful Pistachios

• Snacks

  • 1 box Graham crackers

• Dairy

  • 1/3 cup Heavy cream
  • 1 pint Heavy whipping cream
  • 1 cup Mascarpone cheese
  • 1 cup Ricotta cheese

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 1 cup ricotta cheese (preferably fresh, if not fresh drain in a wire strainer overnight or for a few hours)
• 1 cup mascarpone cheese
• 1/8 teaspoon vanilla extract
• 1/2 cup confectioners’ sugar, sifted
• 1/4 teaspoon cinnamon
• the zest of 1 orange
• 1 pint heavy whipping cream, well-chilled
• 1/3 cup sugar
• 1 box graham crackers (like Nabisco)
• 2 cups mini chocolate chips, divided
• 1/3 cup heavy cream
• a handful of chopped pistachios

Directions

• In a medium mixing bowl on low speed beat the ricotta, mascarpone and vanilla just until combined.
• Beat in the confectioners sugar, cinnamon and orange zest just until combined.
• To a large mixing bowl or the bowl of a stand mixer add the heavy cream and sugar. Beat on low speed 1 minute then medium speed 2 minutes. Turn up to high and beat until stiff peaks form. When you lift the beater the cream should stick to it without falling off.
• Add the cannoli filling to the whipped cream bowl and gently fold in until combined.
• Line the bottom of a 9x13 pan with graham crackers, breaking them apart if needed. They dont have to be perfect.
• Spoon half the filling over top and spread out, sprinkle with 1/2 cup chocolate chips. Top with another layer of grahams then the rest of the cannoli filling and another 1/2 cup chocolate chips.
• Top with another layer of graham crackers. Refrigerate 30 minutes to 1 hour.
• Add the remaining cup of chocolate chips to a small heat proof bowl. Heat the heavy cream just to a simmer. Pour over the chips and cover the bowl with a small plate or piece of foil. Let sit 5 minutes.
• Whisk until well combined then pour over the top of the cake. Spread out evenly. Refrigerate overnight or at least 6 hours before serving. Best eaten within 48 hours.