Cannzellis

There is no such thing as a Cannzelles. It is a cannoli and pizzelles sandwiched together - voila- Cannzellis!

Ingredients

• 15 oz Ricotta cheese, strained*
• 8 oz Mascarpone cheese
• 2/3 cup powdered sugar
• 1 cup heavy cream** 

Directions

In a mixing bowl using a spatula, blend together Ricotta and Mascarpone cheese, while pressing mixture along bottom of bowl to smooth mixture. Fold in powdered sugar. In a separate mixing bowl, whip heavy cream until stiff peaks form. Add half of whipped cream to Ricotta mixture and fold until combined, then add remaining half and fold until combined. Gently sandwich filling in between two pizzelles.

*To strain I simply lay the ricotta over several layers of paper towels, then wrap and squeeze to remove excess moisture. You want to remove enough moisture that the Ricotta should hold it's shape pretty well so you may want to do this step a few times.
**If you don't want the dip fluffy you can reduce the amount of heavy cream or even omit it (which will give it a texture closer to a traditional cannoli filling). If you do omit it you may want to reduce the powdered sugar by a few Tbsp. I tried it both ways and I am partial to omitting the heavy whipped cream. It gives it a much richer flavor.

*NOTE: This recipe is not by any means a low fat dessert option;-)