Cannoli Cream

I'm using this recipe (behind a paywall) but changing the amounts because the cheeses don't come in 12 ounce containers.

Cream keeps in the fridge for 5 days

Ingredients

16 oz whole milk ricotta cheese

16 oz mascarpone cheese

1 C confectioners' sugar

2 tsp vanilla extract (or 1 tsp vanilla powder)

Pinch of salt

Cannoli shells

Optional ingredients include pistachios (1/3 C, shelled and chopped rough), or mini chocolate chips

Instructions

Triple line a colander in the sink. Place the ricotta cheese in it and bring the tops together to form a pouch. Squeeze as much of the liquid out as possible. 

Place the colander on a pie plate, place a heavy plate on top of the cheese, and place two cans on top of the plate. 

Let the colander sit in the fridge for one hour. Discard all the liquid.

Add the now dry ricotta in a bowl with the mascarpone cheese, confectioners' sugar, vanilla, and salt. Mix to combine.

Transfer the mixture to a pastry bag and fill the cannoli shells as you serve them. Optional: dab the ends in chopped pistachios or chocolate chips