7 oz pkg Cannoli Shells
3 Tbsp Unsalted Butter, Melted
2 Tbsp Sugar
2 Cups Whole Milk Ricotta Cheese
2 Cups Mascarpone
1¼ Cups Sugar
¼ Cup Flour
½ Cup Whipping Cream (from Pint)
2 Tsp Pure Vanilla Extract
2 Tbsp Orange Zest
5 Large Eggs
¼ Cup Mini Chocolate Chips
¼ Cup Candied Citron
Preheat oven to 350 degrees.
Line a 9 inch spring form pan with parchment paper on the bottom. Crush cannolli shells in a food processor until fine like crumbs. Add butter and 2 tablespoons of sugar to the cannoli shell crumbs and continue to pulse until med-fine crumbs are made. Press cannoli shell crumbs firmly onto bottom of spring form pan. Bake for 10 minutes then let cool.
Empty ricotta cheese into mixer bowl along with remaining sugar and flour then set mixer on medium until well blended. Add whipping cream, vanilla and orange zest and continue to mix until well blended. Can add chocolate chips now for a more seeded cake. Add eggs one at a time, mixing just until blended after each addition. Pour over crust in spring form pan.
BAKING & FINISHING:
Bake for 1 hour and 10 minutes. Remove from oven and the sprinkle top with the mini chocolate chips delicately (if you didn’t add them to the mix), pressing the chips in lightly to achieve even distribution. Return the cake to the over for 10 more minutes or until center is almost set. When removed, carefully run a cake or butter knife around inside rim of spring form pan to loosen the cake from the edges. Cool well before removing rim of spring form pan. Refrigerate 4 hours or more.
Top with freshly made whipped cream. Sprinkle some orange zest over the top and sprinkle with a few mini chocolate chips to garnish. Refrigerate leftovers. Serves 8. If you have to ask about calories, you probably should not be eating this!
 In small bowl, to remaining whipping cream, add ¼ tsp vanilla extract, 1 tsp orange zest and ¼ cup of sugar and whip until firm.