White Chocolate Dipped Cannoli with Strawberry Cream

• Vegetarian

• Refrigerated

  • 6 Eggs

• Condiments

  • 1/3 cup Strawberry jam
  • 1 Torani white chocolate sauce

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 Pink or red sanding sugar
  • 3/4 cup Powdered sugar
  • 1 1/2 cups Sugar
  • 3 tsp Vanilla
  • 1 packet Whip it whipped cream stabilizer
  • 1 White chocolate bars

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/2 cup Heavy cream
  • 16 oz Whole milk ricotta cheese

Found on attagirlsays.com

Description

Ingredients

• 6 eggs
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1½ cups sugar
• white chocolate bars, for melting
• 16 ounces whole milk ricotta cheese, strained to remove excess moisture
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ⅓ cup strawberry jam
• ½ cup heavy cream
• 1 packet Whip It whipped cream stabilizer, optional
• Torani White Chocolate Sauce, optional
• Pink or red sanding sugar, optional

Directions

• Beat the eggs until smooth, then add the oil and vanilla extract.
• Add sifted flour and baking powder and sugar. Blend until combined.
• The mixture will be thick and sticky.
• Preheat and set the temperature dial on the pizzelle baker according to manufacturers instructions.
• Use a teaspoon or demitasse spoon to spoon a small amount of batter into the center of each baking plate.
• Close and latch the lid and bake for about 45 seconds until the cookies are a light golden brown.
• Remove immediately and wrap hot, pliable cookies around a wooden dowel to form into cannoli shells.
• Press and hold the seam of each shell onto a hard surface, like a countertop or cutting board and hold for a few seconds, until the shell cools and begins to harden.
• Remove shells from dowel and allow to cool completely.
• When the shells have cooled completely and are crispy, melt white chocolate in a double boiler over low heat.
• Dip the ends of each cannoli shell into white chocolate. Transfer to wax paper to cool and harden.
• Combine drained ricotta cheese, powdered sugar and vanilla extract and beat at medium speed with a stand mixer for 10 minutes until smooth.
• Add strawberry jam and beat for another 2-3 minutes.
• In a separate mixing bowl, combine heavy cream and Whip It powder. Beat the cream mixture until stiff peaks form.
• Fold whipped cream into the ricotta mixture and stir gently to incorporate.
• Refrigerate filling for at least an hour (or up to three days) before filling shells.
• Right before serving, use a pastry bag or cake decorator to pipe cream into the shells.
• Sprinkle with red or pink sanding sugar and drizzle with white chocolate sauce.