Dark Cherry Cannoli Recipe

Directions:

1. Soak the dried cherries in the amaretto in a small bowl for 30 minutes.
2. Combine the ricotta and sugar in a small bowl and whip until smooth.
3. Add the mascarpone and stir to incorporate. Be careful not to overmix, or the mascarpone might separate.
4. Fold in the pistachios and dried cherries with their soaking liquid.
5. Transfer to a pastry bag fitted with a plain tip and pipe the mixture into the cannoli shells. If you don't have a pastry bag, put the filling into a plastic bag, snip off one corner and squeeze the filling out into the pastry shells. (Do this close to serving time so the shells won't lose their crispness.)
6. Refrigerate until serving time.
7. To serve, dust with confectioners' sugar, using a sieve. Serve chilled.
8. Makes 8 large or 12 mini cannoli.