Quick question for all the cannoli lovers here: when it comes to filling, should I use mascarpone or ricotta? Which one brings out the best in cannolis? I’d really appreciate your opinions and any flavor tips you might have!
For traditional cannoli filling, ricotta is the classic choice due to its light, creamy texture and ability to be sweetened and flavored, but mascarpone can also be used for a richer, smoother filling.
