n half.
Prepare Almond-Cream Filling; spoon into bottom of ring
ayer on cake plate; spread Cream Filling evenly over layer.
Add
ntil firm.
RASPBERRY CREAM FILLING.
Place softened cream cheese and jam
0 minutes.
Chocolate Butter Cream Filling:
Blend the pudding powder
For Pecan Cream Filling: A day before you make
br>Beat egg whites and cream of tartar together.
Beat
o make the brandy cream filling combine the cream, sugar, vanilla and gelatin
ack to cool.
Vanilla Cream Filling:.
Put the butter and
atter.
Combine dairy-free cream cheese, 3/4 cup sugar
efrigerate.
To make the cannoli cream, whip the ricotta with the
xtract in a bowl. Whip cannoli cream until smooth using an electric
For cannoli cream, in a medium bowl, stir together ricotta cheese, sugar, and vanilla.
In a small chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form (do not over-beat.)
By hand, gently stir the whipped cream and about half of the chocolate pieces into the ricotta mixture. (If desired, mixture can be made up to 2 days ahead; refrigerate, covered.).
To serve, divide strawberries among 8 dessert dishes.
Spoon cannoli cream over the berries.
Sprinkle with remaining chocolate pieces.
For almond cream filling: Pour half and half into
Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a fine
Cream Puffs:
In a large
hites until foamy. Add the cream of tartar and continue beating
et it dry.
Lemon Cream Filling.
Scald 1 1/2
ack.
For the orange cream filling, beat butter, sugar, orange peel
br>Meanwhile, for the coffee cream filling, combine coffee and cocoa powder
nd prepare almond whipped cream by beating remaining filling ingredients at medium