12 oz. whole milk ricotta cheese, drained
½ cup confectioner sugar, sifted
¼ tsp. vanilla extract
2 oz. bittersweet mini chocolate chips
1 dash of cinnamon
2 – 15.5 oz. Ferrara Rum Baba Cakes, drained
¼ cup hazelnut-chocolate spread
For Cannoli Cream: In a large bowl, carefully mix ricotta and confectioner sugar. Add vanilla, chocolate chips, and cinnamon. Mix thoroughly, and refrigerate for 1 hour.
**Or to cut time, purchase Gallucci’s Cannoli Cream already made, and with chocolate chips
Filling Baba Cakes: Cut a slit, lengthwise, on each Baba Cake ¾ of the way through. Place cannoli cream in piping bag; fill each cake until cream is even with top of Baba Cake. In a separate piping bag, top cake with desired amount of hazelnut spread.
**Substitute piping bag by cutting small hole in corner of a Ziploc bag**