Cannoli Filling: Authentic Sicilian Recipe

Instructions:

1. Place the 850g of ricotta in a sieve lined with cheesecloth over a bowl. Note: Cover with plastic wrap and weight it down with a heavy jar.
2. Let the cheese sit in the fridge until a pool of yellow liquid collects in the bottom bowl. Wait 24 hours.
3. Discard the whey. Throw away the liquid and pat the top of the ricotta with a dry paper towel to remove any lingering surface beads.
4. Sift the sugar. Pass your 180g of powdered sugar through a fine mesh sieve into a clean bowl. Note: This prevents those tiny white lumps that never seem to stir out.
5. Cream the ricotta. Place the drained ricotta in a large bowl and use a spatula to smear it against the sides until it looks uniform and matte.
6. Add the aromatics. Stir in the 5ml vanilla, 1g cinnamon, and 2g orange zest until the scent fills the air.
7. Incorporate the sugar. Add the sifted sugar in three batches, folding gently. Note: The mixture will loosen slightly as the sugar dissolves; this is normal.
8. Fold the mascarpone. Gently fold in the 225g of mascarpone. Do not beat it; just use a figure eight motion until no white streaks remain.
9. Add the crunch. Toss in the 90g of mini chocolate chips and give it one final, gentle stir.
10. Final chill. Cover and refrigerate for at least 1 hour until the mixture feels firm and cold.