Ingredients
Scale
- Cannoli Cream Dip
- 1/2 cup part-skim ricotta cheese
- 1 cup mascarpone cheese
- 3/4 cup powdered sugar
- 1 tsp. vanilla bean paste
- 1 tsp. orange extract
- zest from one orange
- 1/2 cup heavy whipping cream
- 2/3 cup mini chocolate chips
- Pizzelles
- 3 eggs
- 3/4 cup sugar
- 1/2 cup canola oil
- 2 tsp. vanilla bean paste
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
Instructions
- In a medium bowl, whisk together until smooth, ricotta, mascarpone, powdered sugar, extracts and orange zest. Set aside.
- Using a hand mixer, whip the heavy cream until stiff peaks form.
- Fold into the ricotta mixture.
- Fold in the chocolate chips.
- Chill until ready to eat.
- In the meantime prepare pizzelles.
- In a medium bowl, beat eggs and sugar until fully combined and light in color.
- Add oil and vanilla and mix again.
- Sift flour and baking powder, add to egg mixture and mix a final time.
- Batter will be thick and dough like.
- Follow directions given for use of the pizzelle maker.
- When machine is preheated, drop by heaping tablespoons on the center of the grid.
- Bake for approximately 35 – 40 seconds (depending on your preference for browning).
- Remove pizzelle from the grid and place on the counter to cool.
- Serve pizzelle pieces (chips) with the chilled cannoli cream dip.