Transplanted New Yorker wishes to make NYC-via Mulberry Street-(love it or leave it)-style Cannoli Filling. The question is what is (or is there) a ratio of ricotta to mascarpone cheese? And in terms of sugars, super fine vs. powdered? It seems my gustatory memory is recalling the texture of powdered sugar. I am NOT trying to make authentic, rustic Apian Way cannoli, but the kind of cannoli you find in any bakery in Little Italy, Bay Ridge, Staten Island or Manalapan, New Jersey. Thanks much!