You cannoli hope your friends leave the cake... and the cannoli!
6 to 8 servings
1 package phyllo sheets, thawed in the refrigerator overnight
1/2 cup mascarpone cheese
1/2 cup ricotta cheese
1/4 cup powdered sugar, sifted
1/2 teaspoon cinnamon
1/4 cup chocolate chips
1/4 cup heavy cream, whipped to soft peaks
1 stick unsalted butter, melted
Powdered sugar, for dusting
1/2 cup chopped pistachios
Preheat oven to 350 degrees.
In a medium bowl, combine mascarpone, ricotta, powdered sugar, cinnamon and chocolate chips. Mix until smooth. Fold in the whipped cream and set aside.
On a large work surface, lay out 3 sheets of phyllo dough horizontally. Make sure the edges of each sheet overlap by about 1 inch. Brush sheets with butter and lay 3 more on top. Repeat this until you have 4 layers; you will use 12 sheets total.
Spoon filling vertically along the edge about one inch in. Roll dough up longways like a snake. Roll dough into a spiral shape and place in a greased springform pan. Bake for 20 to 25 minutes or until golden brown and flaky. Allow to cool slightly before releasing from springform.
Place on a cake stand and dust with powdered sugar and chopped pistachios. Serve with a dollop of whipped cream and more pistachios. Enjoy!
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