There’s a certain joy in creating homemade desserts that dance on the palate, and these Cannoli with Mascarpone Filling bring that joy to life in a delicious way. Picture this: the sweet fragrance of warm cinnamon mingles with the fresh zest of lemon and orange as you whip together a creamy ricotta and mascarpone filling. These cherished Italian pastries, with their crispy golden shells and luscious filling, are the epitome of indulgence, perfect for rounding off any family dinner or adding a touch of elegance to your next gathering.
What I love most about making cannoli at home is the transformation that happens in your kitchen. Each bite is a delightful experience, with a satisfying crunch followed by the smoothness of the filling, all enhanced by optional chocolate chips and pistachios. This recipe not only offers the perfect balance of flavors but also allows for creativity—feel free to experiment with flavored extracts and garnishes that tickle your taste buds! Get ready to impress your family and friends with a dessert that’s as rewarding to make as it is to eat!
Why will you love Cannoli with Mascarpone Filling?
Irresistible Indulgence: Each bite offers a delightful blend of crispy and creamy, ensuring your taste buds are pampered.
Elegant Presentation: Perfect for gatherings, these cannoli elevate any dessert table with their charming appearance.
Creative Freedom: With options to customize fillings and spices, you can create a unique version that reflects your personal taste.
Fast and Fun: This recipe is not only straightforward but an enjoyable cooking project, ideal for both novice and experienced chefs.
Flavorful Harmony: The marriage of sweet mascarpone and citrus zest brings a sophisticated flavor that will impress even the most discerning palate.
Cannoli with Mascarpone Filling Ingredients
• To create your delicious homemade treat, gather these key ingredients:
For the Shells
- All-purpose flour (3 cups) – Provides structure for the cannoli shells; ensure it is unsifted for accuracy.
- Salt (1/2 teaspoon) – Enhances flavor and balances sweetness; don’t omit!
- Granulated sugar (1/4 cup) – Adds sweetness to the dough; you can reduce for less sugary shells.
- Cinnamon or pumpkin pie spice (1/4 teaspoon) – Adds warmth and depth; feel free to experiment for a twist.
- Unsalted butter (3 tablespoons) – Creates flakiness in the dough; cold butter works best for a tender shell.
- Egg (1, slightly beaten) – Binds the ingredients; an egg wash helps seal the dough.
- Egg yolk (1) – Enriches the dough and enhances color.
- Sweet Marsala wine (1/2 cup) – Adds flavor and moisture; substitute with sherry if needed.
- White distilled vinegar (1 tablespoon) – Tenderizes the dough; apple cider vinegar can also be used.
- Water (2 tablespoons) – Hydrates the dough.
- Egg white (1, slightly beaten) – Used to seal the shells before frying.
- Oil for deep frying (about 1 quart) – Essential for achieving perfectly golden shells; ensure oil reaches 350°F.
For the Filling
- Heavy cream (1 cup) – Adds lightness; whip until soft peaks form for the perfect texture.
- Mascarpone cheese (8 ounces) – Provides a rich and creamy texture; bring to room temperature for easier blending.
- Ricotta cheese (16 ounces, whole milk) – Main component for the filling; drain excess moisture for a thicker consistency.
- Powdered sugar (1 cup) – Sweetens the filling; adjust to your taste preference.
- Pure vanilla extract (4 teaspoons) – Offers aromatic depth; don’t skimp on this!
- Zest from one lemon and one orange – Brightens the filling with fresh, citrusy notes.
- Pistachio flavor (1/4 teaspoon, optional) – Adds unique flavor complexity; omit if you prefer a simple filling.
- Mini chocolate chips (10 ounces) – Optional for mix-ins or garnish; reduce if desired.
- Chopped pistachios (1/4 cup) – Garnish for added color and crunch.
Gather these ingredients to craft your Cannoli with Mascarpone Filling, and get ready for a delightful cooking adventure!
How to Make Cannoli with Mascarpone Filling
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Make the Filling:
Start by whipping the heavy cream until soft peaks form; set it aside. In a separate bowl, blend the mascarpone cheese until fluffy, then gently mix in the ricotta until you achieve a smooth consistency. Incorporate the powdered sugar, vanilla extract, citrus zests, and optional pistachio flavor; fold in the whipped cream carefully. Chill this delectable filling for at least a few hours or overnight to let the flavors meld beautifully. -
Prepare the Dough:
In a large mixing bowl, combine the flour, salt, sugar, and cinnamon. Cut in the cold unsalted butter until the mixture resembles crumbs. Create a well in the center, then add the eggs, Marsala wine, vinegar, and water; mix to form a dough. Knead it on a floured surface for about 10 minutes until smooth, then wrap it in plastic and refrigerate for 1 hour. -
Form Cannoli Shells:
After the dough has chilled, roll it very thin using a pasta roller or rolling pin. Cut the rolled dough into ovals, around 3 inches long. Wrap these ovals around the greased cannoli tubes, sealing the edges with a bit of egg white to ensure they stay together during frying. -
Fry Shells:
Heat oil in a deep fryer or heavy pot to 350°F. Fry the shells in batches for about 1 minute or until they are golden brown. Once done, carefully drain them on paper towels and allow them to cool slightly before gently removing the tubes. -
Fill Cannoli:
If the filling appears too runny, give it a quick whip again until it reaches the desired consistency. Use a piping bag to carefully fill the shells from both ends, ensuring each one is generously filled. Dust the filled cannoli with powdered sugar and add toppings like chocolate chips and chopped pistachios for the finishing touch.
Optional: Garnish with additional citrus zest for a fresh flavor boost.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Cannoli with Mascarpone Filling
Fridge: Keep filled cannoli in an airtight container in the refrigerator and enjoy within 24 hours for optimal crispness.
Filling Storage: Store any leftover mascarpone filling in a sealed container in the fridge for up to 3 days. Re-whip before using if it has settled.
Freezer: Freeze unfilled cannoli shells in a single layer, wrapped tightly in plastic, for up to 2 months. Thaw at room temperature before serving.
Avoid Sogginess: Always fill cannoli just before serving to maintain that delightful crunch, as filled shells do not freeze well.
Variations & Substitutions for Cannoli with Mascarpone Filling
Feel free to customize your cannoli to suit your palate and dietary preferences with these delightful ideas!
- Cream Cheese: Swap mascarpone with cream cheese for a tangy contrast in your filling.
- Almond Extract: Add a few drops for an enticing nutty note that elevates the flavor.
- Chocolate Hazelnut Spread: Instead of traditional filling, use a spoonful for a decadent twist!
- Fruit Filling: Mix in mashed berries or a spoonful of fruit preserves for a refreshing burst of flavor.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a suitable alternative.
- Spicy Kick: Add a pinch of cayenne or black pepper to the filling for an unexpected heat that captivates.
- Citrus Variance: Experiment with different zest—grapefruit or lime can provide a unique citrus kick.
- Coconut Flakes: Mix unsweetened coconut flakes into the filling for added texture and a tropical flair.
With these variations, you’re free to explore the world of flavors while crafting your own unique version of this beloved Italian dessert!
What to Serve with Cannoli with Mascarpone Filling?
Indulge in a delightful dining experience by pairing your homemade treats with perfect accompaniments that echo their rich flavors.
- Espresso: The deep, robust flavors of espresso create a delightful contrast with the sweetness of cannoli, offering a classy finish to your meal.
- Vanilla Gelato: This creamy, cool dessert complements the rich mascarpone filling while providing an exciting temperature contrast with the warm, crispy shell.
- Berries: Fresh strawberries or raspberries add a refreshing tartness that brightens the dessert, balancing its richness beautifully.
Nothing beats serving your cannoli alongside a fresh fruit salad. Toss together seasonal fruits like berries, kiwi, and melon for a colorful, vibrant side that enhances the dessert’s flavor without overwhelming it.
- Chocolate Sauce: A drizzle of warm chocolate sauce elevates the dessert, inviting you to dip and savor each bite in chocolatey goodness.
- Mint Tea: The soothing notes of mint tea refresh the palate, allowing the layers of flavors in your cannoli to shine through.
Serve with a slice of lemon tart for a zesty counterpart, offering a delightful tang that pairs wonderfully with the sweetness of your cannoli, making for a well-rounded dining experience.
Make Ahead Options
These Cannoli with Mascarpone Filling are perfect for busy weeknights and allow for delightful meal prep! You can prepare the filling up to 24 hours in advance for the best flavor—just ensure to cover it tightly in the refrigerator to maintain its creamy texture. The cannoli shells can be made and stored for up to 3 days in an airtight container at room temperature to keep them crispy. When you’re ready to serve, fill the shells with the chilled mascarpone mixture using a piping bag for easy assembly. Just remember to fill them shortly before serving to prevent sogginess, ensuring each bite is just as delicious as when first made!
Expert Tips for Cannoli with Mascarpone Filling
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Dough Thickness: Aim for very thin dough when rolling; thicker dough will result in chewy edges rather than a crisp shell.
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Chill the Filling: Allow the filling to chill for at least a few hours. This helps develop flavors and ensures a firmer texture for easy filling.
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Efficient Frying: Consider having a partner while frying to manage the frying process smoothly; this prevents overcooking and allows you to focus on filling.
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Fill Just Before Serving: To prevent the cannoli shells from getting soggy, fill them just before serving. This ensures that delightful crunch remains intact.
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Monitor Oil Temperature: Keep an eye on oil temperature; if it’s too low, the shells will absorb too much oil, and if too high, they may burn before cooking through.
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Experiment with Flavors: Feel free to customize your filling—try adding a touch of almond extract or using decorative toppings for a unique twist to your cannoli with mascarpone filling.
Cannoli with Mascarpone Filling Recipe FAQs
How do I choose ripe ingredients for the filling?
For the best flavor, select fresh mascarpone and ricotta cheese, ensuring they are within their expiration dates. Look for creamy cheeses without excess water; drain ricotta before using to avoid a runny filling.
What is the best way to store leftover cannoli?
Store filled cannoli in an airtight container in the refrigerator, but for optimal crispness, enjoy them on the same day they’re filled. If you have any leftover filling, keep it in a sealed container for up to 3 days—just give it a quick whip before using again.
Can I freeze the cannoli shells?
Absolutely! To freeze unfilled cannoli shells, place them in a single layer on a baking sheet. Once frozen solid, wrap them tightly in plastic wrap and store them in a zip-lock bag. They can last up to 2 months. Thaw at room temperature before filling.
What should I do if my cannoli shells are chewy?
If your shells turn out chewy, it’s likely due to the dough being rolled too thick. Always aim for thinly rolled dough before frying. Additionally, make sure the oil is at the right temperature (350°F) while frying to achieve that crispy texture.
Are there any dietary considerations I should keep in mind?
Yes, this recipe contains dairy and gluten, which may not be suitable for individuals with lactose intolerance or gluten allergies. For a lactose-free version, try using lactose-free mascarpone and ricotta. If someone has a nut allergy, skip the optional pistachios and chocolate chips as well.
How long can I store the filling in the fridge?
Store any leftover mascarpone filling in an airtight container in the fridge for up to 3 days. If the consistency has changed, simply whip it again before using it to fill your cannoli.
Homemade Cannoli with Mascarpone Filling to Wow Your Guests
Ingredients
Equipment
Method
- Start by whipping the heavy cream until soft peaks form; set it aside.
- In a separate bowl, blend the mascarpone cheese until fluffy, then gently mix in the ricotta until you achieve a smooth consistency.
- Incorporate the powdered sugar, vanilla extract, citrus zests, and optional pistachio flavor; fold in the whipped cream carefully.
- Chill this delectable filling for at least a few hours or overnight.
- In a large mixing bowl, combine the flour, salt, sugar, and cinnamon.
- Cut in the cold unsalted butter until the mixture resembles crumbs.
- Create a well in the center, then add the eggs, Marsala wine, vinegar, and water; mix to form a dough.
- Knead it on a floured surface for about 10 minutes until smooth, then wrap it in plastic and refrigerate for 1 hour.
- After the dough has chilled, roll it very thin using a pasta roller or rolling pin.
- Cut the rolled dough into ovals, around 3 inches long.
- Wrap these ovals around the greased cannoli tubes, sealing the edges with a bit of egg white.
- Heat oil in a deep fryer or heavy pot to 350°F.
- Fry the shells in batches for about 1 minute or until golden brown.
- Once done, carefully drain them on paper towels and allow them to cool slightly before gently removing the tubes.
- If the filling appears too runny, give it a quick whip again until it reaches the desired consistency.
- Use a piping bag to carefully fill the shells from both ends.
- Dust the filled cannoli with powdered sugar and add toppings like chocolate chips and chopped pistachios.