Elevate your cannoli recipe with strawberries and cream flavours!
Beat mascarpone cream cheese in a medium bowl for 2 minutes or until creamy.
Substitute mascarpone cheese with ricotta, if preferred.
In a small bowl, beat whipping cream, 1/4 cup (50 mL) icing sugar, strawberry jam and vanilla until stiff peaks start to form. Fold whipping cream mixture into mascarpone, then strawberries.
Refrigerate, covered, for 1 hour.
Transfer filling to piping bag fitted with a large round tip.
Pipe filling into both ends of cannoli shells to fill shells. Press HERSHEY’S CHIPITS Milk Chocolate Chips into both ends of cannoli.
Purchase cannoli shells online, at most Italian bakeries or at specialty grocery stores. If you can’t find them, substitute with baked pastry shells or wonton cups for a delicious alternative.
Dust cannoli with remaining 1 tbsp (15 mL) icing sugar.
Make Ahead: Prepare cannoli through Step 5 and store in the fridge in an airtight container for up to 2 days. Dust with icing sugar when ready to serve.