No Bake Cannoli Eclair Cake

You can never have too many hor d'oeuvre recipes, so give No Bake Cannoli Eclair Cake a try. This recipe serves 15 and costs 87 cents per serving. One portion of this dish contains about 7g of protein, 31g of fat, and a total of 493 calories. If you have mascarpone cheese, orange zest, confectioners' sugar, and a few other ingredients on hand, you can make it. 789 people were impressed by this recipe. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Cinnamon Spice and Everything Nice. Overall, this recipe earns a not so tremendous spoonacular score of 17%. If you like this recipe, take a look at these similar recipes: No Bake Chocolate Eclair Cake, No Bake Strawberry Eclair Cake, and No Bake Peanut Butter Eclair Cake.

Servings: 15

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium mixing bowl on low speed beat the ricotta, mascarpone and vanilla just until combined.Beat in the confectioners' sugar, cinnamon and orange zest just until combined.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.Add the cannoli filling to the whipped cream bowl and gently fold in until combined.Line the bottom of a 9x13 pan with graham crackers, breaking them apart if needed. They don't have to be perfect.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. Top with another layer of graham crackers. Refrigerate 30 minutes to 1 hour.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.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.

 

Step by step:

1. In a medium mixing bowl on low speed beat the ricotta, mascarpone and vanilla just until combined.Beat in the confectioners' sugar, cinnamon and orange zest just until combined.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.

2. Add the cannoli filling to the whipped cream bowl and gently fold in until combined.Line the bottom of a 9x13 pan with graham crackers, breaking them apart if needed. They don't have to be perfect.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. Top with another layer of graham crackers. Refrigerate 30 minutes to 1 hour.

3. Add the remaining cup of chocolate chips to a small heat proof bowl.

4. Heat the heavy cream just to a simmer.

5. Pour over the chips and cover the bowl with a small plate or piece of foil.

6. Let sit 5 minutes.

7. Whisk until well combined then pour over the top of the cake.

8. Spread out evenly. Refrigerate overnight or at least 6 hours before serving. Best eaten within 48 hours.

Nutrition Information:

covered percent of daily need