Side Pannel
No Bake Cannoli Eclair Cake Yummy
No Bake Cannoli Eclair Cake Yummy
- Recipe Submitted by Cassata on 09/29/2014
Category: Kids, Cakes
Ingredients List
- Filling:
- 1 cup ricotta cheese (preferably fresh, if not fresh drain in a wire strainer overnight or for a few hours)
- 1 cup mascarpone cheese
- 1/8 teaspoon vanilla extract
- 1/2 cup confectioners”™ sugar, sifted
- 1/4 teaspoon cinnamon
- the zest of 1 orange
- Cake:
- 1 pint heavy whipping cream, well-chilled
- 1/3 cup sugar
- 1 box graham crackers (like Nabisco)
- 2 cups mini chocolate chips, divided
- 1/3 cup heavy cream
- a handful of chopped pistachios
Directions
1. In a medium mixing bowl on low speed beat the ricotta, mascarpone and vanilla just until combined.
2. Beat in the confectioners' sugar, cinnamon and orange zest just until combined.
3. To a large mixing bowl or the bowl of a stand mixer add the heavy cream and sugar. Beat on low speed 1 minute then medium speed 2 minutes. Turn up to high and beat until stiff peaks form. When you lift the beater the cream should stick to it without falling off.
4. Add the cannoli filling to the whipped cream bowl and gently fold in until combined.
5. Line the bottom of a 9x13 pan with graham crackers, breaking them apart if needed. They don't have to be perfect.
6. Spoon half the filling over top and spread out, sprinkle with 1/2 cup chocolate chips. Top with another layer of grahams then the rest of the cannoli filling and another 1/2 cup chocolate chips.
7. Top with another layer of graham crackers. Refrigerate 30 minutes to 1 hour.
Make the ganache topping:
8. Add the remaining cup of chocolate chips to a small heat proof bowl. Heat the heavy cream just to a simmer. Pour over the chips and cover the bowl with a small plate or piece of foil. Let sit 5 minutes.
9. Whisk until well combined then pour over the top of the cake. Spread out evenly. Refrigerate overnight or at least 6 hours before serving. Best eaten within 48 hours
2. Beat in the confectioners' sugar, cinnamon and orange zest just until combined.
3. To a large mixing bowl or the bowl of a stand mixer add the heavy cream and sugar. Beat on low speed 1 minute then medium speed 2 minutes. Turn up to high and beat until stiff peaks form. When you lift the beater the cream should stick to it without falling off.
4. Add the cannoli filling to the whipped cream bowl and gently fold in until combined.
5. Line the bottom of a 9x13 pan with graham crackers, breaking them apart if needed. They don't have to be perfect.
6. Spoon half the filling over top and spread out, sprinkle with 1/2 cup chocolate chips. Top with another layer of grahams then the rest of the cannoli filling and another 1/2 cup chocolate chips.
7. Top with another layer of graham crackers. Refrigerate 30 minutes to 1 hour.
Make the ganache topping:
8. Add the remaining cup of chocolate chips to a small heat proof bowl. Heat the heavy cream just to a simmer. Pour over the chips and cover the bowl with a small plate or piece of foil. Let sit 5 minutes.
9. Whisk until well combined then pour over the top of the cake. Spread out evenly. Refrigerate overnight or at least 6 hours before serving. Best eaten within 48 hours
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