4 eggs separated
6 T sugar
18 oz. of Marscapone
18 oz. whipping cream
In a bowl, whip the cream until it has nice peaks and is light and airy.
In a medium bowl beat the egg yolks and sugar together until they are thick, about 3 minutes.
Add the marscapone and beat until combined. Fold in the whipped cream with a spatula.
In another bowl, whip the egg whites until they have soft peaks. Gently fold the egg whites into the marscapone mixture. Cover and refrigerate until ready to fill the shells.
To make cannoli use won ton wrappers. It's a great cheat if you don't want to go through the trouble of making cannoli shells from scratch. Just cut these to make a equal sided square. Next roll them over a cannoli form. Next deep fry them at 375 degrees. You can use a deep fryer, pot or heavy skillet for this. It only takes about a minute to fry the wrappers. Then remove them to a paper towel to drain.
You can dip the ends in chocolate if you'd like, then add some crushed pistachio nuts to the ends. They are now ready to pipe full of our tiramisu filling.
Serve them dusted with a little cocoa powder or powdered sugar.
Check out all the classes that we used this recipe in: