Description
This delightful cannoli cream recipe combines creamy ricotta and mascarpone cheeses sweetened with powdered sugar and enhanced with cinnamon and vanilla. Perfectly smooth and fluffy, this filling is easy to prepare and ideal for stuffing crunchy cannoli shells, garnished with chopped pistachios or chocolate chips for added texture and flavor.
Ingredients
Scale
Cannoli Cream
- 16 oz ricotta cheese, well drained
- 8 oz mascarpone cheese
- ½ cup powdered sugar, plus extra for dusting
- ½ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
Assembly
- 12 large cannoli shells or 24 mini cannoli shells
- ½ cup chopped pistachios, mini chocolate chips, or a mix of both
Instructions
- Prepare the Cream Base: Place the well-drained ricotta cheese, mascarpone cheese, and powdered sugar into a medium mixing bowl. Ensure the ricotta is thoroughly drained to avoid excess moisture in the filling.
- Mix Ingredients: Using an electric mixer, beat the mixture until combined. Initially, the texture may appear slightly crumbly, which is normal at this stage.
- Add Flavorings and Whip: Add ground cinnamon and vanilla extract to the bowl. Continue mixing for 3 to 4 minutes, scraping down the sides as necessary, until the cream turns smooth, light, and fluffy.
- Chill the Cream: Transfer the prepared cannoli cream into a pastry bag or a zip-top bag. Refrigerate it until you are ready to assemble the cannoli to maintain its texture and freshness.
- Fill the Cannoli Shells: When ready to serve, snip off the tip of the pastry bag and pipe the cream into each cannoli shell. Fill from one side first and then the other to ensure even distribution of the filling inside the shell.
- Garnish the Ends: Dip the exposed cream-filled ends into chopped pistachios, mini chocolate chips, or a combination of both to add a lovely crunch and contrast in flavor.
- Serve: Optionally dust the filled cannoli lightly with powdered sugar just before serving. Enjoy immediately for the best texture and flavor.
Notes
- Make sure to drain the ricotta cheese well by wrapping it in cheesecloth and placing it over a bowl for several hours or overnight to remove excess moisture.
- For easier piping, use a wide tip on your pastry bag or cut a larger hole if using a zip-top bag.
- Cannoli shells are best filled just before serving to keep them crispy; filling too early may cause them to become soggy.
- You can customize the garnish by using chopped chocolate-covered espresso beans or crushed candy for a different twist.
- Leftover cannoli cream can be stored in an airtight container in the refrigerator for up to 2 days.
