cannoli filling recipe

Cannoli filling is the definition of creamy, tangy, and rich. Indulge in a classic Italian treat with my ricotta cannoli filling recipe!

Cannoli Filling

ricotta

heavy whipping cream

sugar

vanilla extract

lemon (zested)

cinnamon

mini chocolate chips

Place the ricotta in a fine mesh sieve over an empty bowl and allow it to drain for at least 30 minutes. You want to remove as much of the liquid as possible from the ricotta. Meanwhile, place a metal mixing bowl and electric mixer whisk/beaters into the freezer to chill. *See Notes

Add heavy cream to the chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat cream at high speed until stiff peaks form. Add the powdered sugar to the cream and whisk to combine.

In a separate bowl, mix together the drained ricotta, vanilla, lemon zest, and cinnamon. Use a silicone spatula to gently fold in the whipped cream. Cover and chill the filling until ready to fill the cannoli.

Scoop filling into a piping bag fitted with a tip to fill each shell with the prepared cannoli filling.  Sprinkle mini chocolate chips over each end and dust the filled cannoli with powdered sugar.

This Cannoli Tart has all the great flavors of a cannoli wrapped into one simple tart! With a touch of cinnamon and mini chocolate chips, it's got all the things I love most about cannolis.

Cannoli Tart

graham cracker crumbs

tbsp sugar

tbsp butter, melted

sugar, divided

oz mascarpone cheese, room temperature

tsp vanilla extract

mini chocolate chips, for topping

Preheat oven to 325 degrees and grease a 9 inch tart pan.

2. Combine ingredients for crust and press into the bottom and up the sides of the pan.

3. Bake crust for 7 minutes, then remove from oven and allow to cool completely.

4. To make the whipped cream, whip heavy whipping cream on high speed for 2-3 minutes. Cream will initially bubble a little bit, then start to thicken.

5. As the cream starts to thicken, add 1/4 cup of powdered sugar.

6. Whip on high until stiff peaks form, for a total whipping time of about 5-7 minutes.

7. Set whipped cream aside and combine mascarpone cheese, remaining powdered sugar, vanilla extract and cinnamon. Mix on slow speed until combined. Do not over mix.

8. Carefully fold the whipped cream into the mascarpone mixture.

9. Spread filling into the tart crust and refrigerate until firm, 3-4 hours.

I needed an Italian dessert to accompany my freshly made pasta dinner.  This was the perfect ending.  My husband enjoys chocolate sauce drizzled on his cannolis so whipped up some while my pie was chilling.  That drizzle of chocolate sauce took this perfect dessert over the top.

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Top 2 cannoli filling recipe recipes from across the web

The most viewed cannoli filling recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cannoli Filling

Cannoli Tart

The most viewed cannoli filling recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine