It doesn’t really taste like an eclair but a cannoli. Sorry if I fooled you with the name. I’m calling it eclair cake because I fashioned it after one.
Eclair cakes are typically made with packaged pudding mix, cool whip, and tubs of frosting.
Like that’s ever going to happen in my kitchen. Not.
Instead of pudding, I used the same cannoli cream recipe that went into my strawberry bites last week and mixed it with billowy, homemade whipped cream for the filling.
If you haven’t made homemade whipped cream then you’re in for a serious treat. It melts in your mouth like butter and has a sharp, clean taste. Once you make it you will never want to go back to the tubbed/canned stuff again.
Assembly starts with a layer of graham crackers on the bottom, topped with half the filling, a smattering of chocolate chips then a repeat of it all.
The entire thing is topped with grahams, covered in a decadent chocolate ganache and a sprinkling of nuts.
Now the hard part comes. The waiting.
And the wanting.
It’s best if you can let it sit for at least 6 hours or overnight so it can fully chill and allow time for the graham crackers to soften up and the flavors to develop.
Sneaking a spoonful or two for quality control is highly recommended and expected.
But you didn’t hear that from me.
|No-Bake Cannoli Eclair Cake|| |
- 1 cup ricotta cheese (preferably fresh, if not fresh drain in a wire strainer overnight or for a few hours)
- 1 cup mascarpone cheese
- ⅛ teaspoon vanilla extract
- ½ cup confectioners’ sugar, sifted
- ¼ teaspoon cinnamon
- the zest of 1 orange
- 1 pint heavy whipping cream, well-chilled
- ⅓ cup sugar
- 1 box graham crackers (like Nabisco)
- 2 cups mini chocolate chips, divided
- ⅓ cup heavy cream
- a handful of chopped pistachios
- 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 ½ cup chocolate chips. Top with another layer of Grahams then the rest of the cannoli filling and another ½ 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 heatproof 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.