In a large bowl with a hand mixer mix butter, marscapone cheese, and vanilla whip until smooth.
Slowly add in powdered sugar, Vanilla, cream, cinnamon, nutmeg and scrape sides in intervals.
Set aside in fridge.
In large saute pan pour vegetable oil in pan to about 3″ and heat to 350*.
Cut Rudi’s Gluten Free Plain Tortillas in half and start with point in the middle of a cannoli tube wrap tortilla around tube and dip in hot oil using tongs flipping on both sides until golden brown.
Set aside on paper towel and continue process.
After tube is cooled remove gently with a firm grip and set cannoli tubes aside. (Note* wait until metal tubes are cooled to reuse in oil or tortilla will stick to tube)
After all are cooked and tubes removed with pastry bag and large tip fill cannoli’s with filling and refrigerate over night. The Tortillas will become sweet after setting over night so this is a must. With sifter top with powdered sugar, cocoa, and enjoy!