This cream is lighter and considerably less sweet than the version that's typically used as a filling for crisp fried cannoli shells. Serve these luscious open-faced dessert sandwiches with a basket of ripe fresh strawberries. Beautiful Desserts
To make the cannoli cream, stir together the ricotta, almonds, chocolate, orange zest and sugar. (If you prefer a smooth texture, press the ricotta through a strainer before mixing it with the other ingredients.)
Toast the bread until golden but still soft inside. Butter the bread if desired. Spread with the cannoli cream and serve warm.