Cannoli cream is the sweet, ricotta-based filling for the classic Italian pastry shell, a staple of Sicilian baking. This version uses whole-milk ricotta, a touch of mascarpone for extra richness, and mini chocolate chips for that traditional contrast. It comes together in about 15 minutes and can be made ahead, making it ideal for filling shells just before serving or using as a dessert dip.
Ingredients
- 3 cups (750 g) whole-milk ricotta, well drained
- 1/2 cup (120 g) mascarpone cheese, softened
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2 g) ground cinnamon
- 1/4 tsp (1 g) salt
- 1/2 cup (90 g) mini chocolate chips (plus more for garnish)
- 1 tbsp (15 ml) orange liqueur (optional, or 1 tsp orange zest)
Instructions
- Drain the ricotta: place it in a fine-mesh strainer lined with cheesecloth or a clean kitchen towel over a bowl. Refrigerate for at least 1 hour, or up to overnight, to remove excess whey. Squeeze gently to extract as much liquid as possible.
- In a large bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla, cinnamon, salt, and orange liqueur (if using).
- Beat with an electric mixer on medium speed for 2–3 minutes, until smooth and fluffy. Scrape down the sides and beat for another minute. Do not overmix, or the cream will become runny.
- Fold in the mini chocolate chips with a spatula.
- Chill the cream in the refrigerator for at least 1 hour before filling shells. This helps it firm up and makes piping easier.
- When ready to serve, transfer the cream to a piping bag fitted with a large star or round tip. Fill the cannoli shells just before serving to keep them crisp.
Tips
- Drain the ricotta well: Excess moisture is the #1 cause of soggy cannoli cream. If you’re short on time, press the ricotta in a towel over a bowl for 30 minutes, but 1 hour is best.
- Use whole-milk ricotta: Part-skim or low-fat ricotta has more water and less flavor. If you can only find part-skim, drain it longer and add 2 extra tablespoons of mascarpone.
- Chill before piping: A warm cream will be too loose and will soak into the shells. Always chill for at least 1 hour, and keep the filled shells refrigerated until serving.
- Substitute for mascarpone: If you don’t have mascarpone, use an equal amount of cream cheese softened. The flavor will be slightly tangier but still delicious.
Serving Suggestions
Fill cannoli shells just before serving, then dust with powdered sugar and garnish with extra chocolate chips, chopped pistachios, or candied orange peel. Serve the cream as a dip with fresh strawberries, waffle cookies, or biscotti. It also makes a lovely filling for crepes or a topping for pound cake.
Variations
- Citrus Cannoli Cream: Add 1 tablespoon of finely grated orange zest and 1 teaspoon of lemon zest. Omit the cinnamon.
- Chocolate Cannoli Cream: Replace 1/4 cup (30 g) of the powdered sugar with 2 tablespoons (15 g) of unsweetened cocoa powder, and increase the chocolate chips to 3/4 cup (135 g).
- Pistachio Cannoli Cream: Fold in 1/2 cup (60 g) of finely chopped pistachios along with the chocolate chips, and add 1/4 teaspoon of almond extract.
- Spiced Cannoli Cream: Add 1/4 teaspoon of ground nutmeg and a pinch of cloves along with the cinnamon.
Storage and Reheating
Store the cream in an airtight container in the refrigerator for up to 3 days. Stir well before using. Do not fill shells more than 1 hour before serving, as they will soften. Filled cannoli are best eaten immediately; leftovers can be refrigerated for a few hours, but the shells will lose their crispness. The cream can be frozen for up to 1 month, but thaw in the refrigerator overnight and re-whip for 1 minute to restore texture.
Frequently Asked Questions
Why is my cannoli cream runny?
Most likely the ricotta wasn’t drained enough, or you overmixed. Always drain the ricotta for at least 1 hour, and beat just until smooth. If it’s still runny, fold in 2 tablespoons of additional powdered sugar and chill for another 30 minutes.
Can I use cottage cheese instead of ricotta?
Yes, but you’ll need to press it through a fine-mesh sieve to remove curds and excess liquid. The texture will be slightly less smooth, but it works in a pinch.
How long do filled cannoli last?
Filled cannoli are best within 1–2 hours. After that, the shells become soggy. If you must store them, keep them in the refrigerator for up to 4 hours, but expect a softer shell.
Can I make cannoli cream without mascarpone?
Absolutely. Use an equal amount of full-fat cream cheese, or simply omit it and add 2 extra tablespoons of ricotta. The cream will be a bit less rich but still delicious.
Can I use this cream for other desserts?
Yes! It’s fantastic as a filling for cream puffs, a topping for waffles, or a dip for fruit. You can also layer it with ladyfingers and espresso for a tiramisu-inspired dessert.
Why does my cream taste grainy?
Graininess usually comes from the ricotta not being fully smooth. Beat the cream longer, or push the ricotta through a fine-mesh sieve before mixing. Also, make sure your powdered sugar is sifted to avoid lumps.
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