Cannoli Cream Stuffed Stawberries

                                      Cannoli Cream Stuffed Strawberries

Several years ago, I took an entertaining class at the local college. This recipe was part of a “Trattoria” menu .These strawberries were not at all labor intensive and yet so delicious and visually impressive. I like to make them in the Spring as the long stem varietal is readily accessible, and because of their size, they are perfect for filling. Once spring arrives, I choose the largest berries I can find and continue to make these delicious confections.  They are a perfect fit for a spring or summer gathering. These berries adorn my table every Mothers Day. Kids love them, and they are a healthy alternative to the fried cannoli shell we all love but doesn’t love us!

Serves 8 for dessert

Ingredients:

½ cup whole milk ricotta

½ cup mascarpone cheese

2 tbsp. confectionary sugar

1 tsp. orange zest

3 tbsp. mini semisweet chocolate chips

Confectionary sugar for dusting

16 large Driscoll strawberries, with stems on

Directions:

In a bowl combine ricotta, mascarpone, sugar, zest and chocolate chips.

Rinse the strawberries and dry with paper towels. Place on a parchment paper lined sheet pan.

Using a melon baller cut a circle out of the side of each berry. Add ricotta mixture to a pastry bag with no tip. Pipe the mixture into each berry. Cover and refrigerate until needed.

Dust the strawberries with confectionary sugar before serving. Sometimes I sprinkle some crushed pistachio nuts on top, optional.

You can make the mixture two days ahead. I prefer to fill on the day of use, but you can pipe the berries up to one day ahead. The scooped out strawberry “holes” can be used in a fruit salad, yogurt parfait or morning cereal.