Description
This decadent Tiramisu Cannoli recipe combines the classic Italian flavors of tiramisu with the crunchy joy of cannoli shells. Filled with a creamy ricotta mixture enriched with espresso and cocoa, these treats are perfect for a sophisticated dessert that requires no baking.
Ingredients
Scale
Filling
- 32 oz. Galbani® Ricotta Cheese
- 1 ½ cups powdered sugar
- 1 tsp. vanilla extract
- 2 Tbsps. strong chilled espresso
- 1 tsp. cocoa powder
Assembly
- 18 cannoli shells
- Additional cocoa powder for dusting
Instructions
- Prepare the filling: In a mixing bowl, gently combine the ricotta cheese, powdered sugar, vanilla extract, chilled espresso, and cocoa powder. Stir carefully to blend all ingredients evenly without over mixing, preserving a light and fluffy texture.
- Fill the piping bag: Transfer the ricotta mixture into a pastry bag or a large plastic sandwich bag with one corner snipped off. This will allow for controlled filling of the cannoli shells.
- Fill cannoli shells: Arrange the cannoli shells on a tray or cookie sheet. Pipe the cheese filling into the sides of each shell first, filling the middle thoroughly, and then add additional filling to both ends. Finish by dusting the filled cannoli lightly with extra cocoa powder before serving.
Notes
- Ensure the espresso is chilled to keep the filling creamy and prevent melting the shells.
- Do not overmix the ricotta filling to maintain a smooth, airy texture.
- For best texture, fill the cannoli shells just before serving to avoid them becoming soggy.
- If you don’t have a pastry bag, a zip-top bag with a small corner cut works well as a substitute.
