About this recipe: A stunning swiss roll that is deliciously different, making a great special occasion centrepiece. A lovely light sponge is rolled with a mixture of whipped ricotta cheese, cream cheese, vanilla, cinnamon and chocolate chips. The whole lot is covered in a light icing that is infused with orange liqueur and studded with pistachio nuts. Decadent and heavenly!
For dessert recipes that use ricotta, I have found that it's essential to have two things: 1)the very best quality ricotta, and 2)all excess moisture drained, using cheesecloth and a strainer. This will give your cannoli cream the texture you want. Just put cheesecloth, a few layers thick, into a strainer or colander, put your ricotta into it (make sure you have it in a bowl to catch the water), and let it drain for an hour or so in the fridge. You should get a nice, dense consistency to the ricotta. - 03 Aug 2007 (Review from Allrecipes US | Canada)
This is a very impressive cake to serve to our friends who love the real cannoli!! Everyone was quite impressed with the flavor and appearance. I, too, found the filling to be a bit too runny so I sprinkled some white chocolate pudding (instant) into the mixture until it thickened to a spreadable consistancy. This also gave it another dimension of flavor. (I did the pudding "trick" the second time I made the cake. The first time I increased the amount of cream cheese to 8oz which also helped--but the pudding "trick" works the best!!) I'll definitely make this again and again. - 02 Jun 2004 (Review from Allrecipes US | Canada)
This cake is absolutely wonderful. Everyone loves it and it makes a great presentation for special events. It is time consuming to put it together but it's not difficult and it's worth the effort. Although it's not a quick recipe, the directions are easy to follow. - 07 Jun 2000 (Review from Allrecipes US | Canada)