If you’re ready to capture the spirit of a true Italian bakery in your kitchen, nothing beats Cannoli Cream: A Classic Italian Dessert Filling. Velvety smooth, lush with cheese and just the right touch of sweetness, this is the dreamy filling that defines every cannoli and so many delicious pastries. Each bite brings the taste of real ricotta, subtle vanilla, hints of cinnamon, and bursts of chocolate. Whether you’re filling crisp cannoli shells, spooning it over cakes, or indulging with just a spoon, this timeless treat is pure joy for any dessert lover.
Ingredients You’ll Need
One of the best things about Cannoli Cream: A Classic Italian Dessert Filling is how simple each component is—and how essential each proves. Every ingredient in this list brings depth, texture, and that unmistakable Italian flavor. A few delicious additions and garnishes take it all the way to unforgettable.
- Whole milk ricotta cheese: The heart of the cream, be sure it’s well-drained for a thick, luxurious texture.
- Mascarpone cheese: Adds creamy richness and smoothness, balancing the ricotta.
- Powdered sugar: Dissolves beautifully, ensuring a silky finish without a grainy texture.
- Vanilla extract: Offers sweet aromatic notes that bring the whole filling together.
- Ground cinnamon: Provides a warm, subtle spice that is signature in traditional cannoli cream.
- Mini chocolate chips: Stud each spoonful with a delightful crunch and a burst of chocolatey flavor.
- Candied orange peel (optional): Adds a citrusy zing and lovely color—optional but oh-so-authentic.
- Pistachios (optional, for garnish): A sprinkle of these brings delicious crunch and an eye-catching pop of color to your finished dessert.
How to Make Cannoli Cream: A Classic Italian Dessert Filling
Step 1: Drain the Ricotta
This step might seem small, but it truly makes all the difference for your Cannoli Cream: A Classic Italian Dessert Filling! Place the ricotta cheese in a fine mesh strainer lined with cheesecloth, set it over a bowl, and let it drain for at least two hours—or overnight, for the creamiest, thickest possible base. You’ll be amazed how much liquid comes out, and how this simple step prevents a soggy filling.
Step 2: Blend the Cheeses
Once your ricotta is perfectly drained, combine it in a mixing bowl with the mascarpone. Use an electric mixer or a sturdy spatula, and beat until you achieve a smooth, creamy consistency. Any lumps will melt away as the cheeses blend, becoming a luscious blank canvas.
Step 3: Sweeten and Flavor
Sprinkle in the powdered sugar, pour in the vanilla extract, and dust with cinnamon. This is where the Cannoli Cream: A Classic Italian Dessert Filling really comes alive! Mix until combined, and you’ll notice the filling lighten and take on a beautiful creaminess with inviting specks of spice.
Step 4: Add Chocolate Chips and Orange Peel
With the base ready, gently fold in the mini chocolate chips and, if you love it, the finely chopped candied orange peel. This step infuses bursts of flavor and creates those irresistible little surprises in every bite. Don’t overmix; you want those chocolates and oranges evenly dispersed without crushing them.
Step 5: Chill the Filling
Transfer your finished cannoli cream to the fridge and let it chill for at least an hour. This allows the flavors to meld and the texture to firm up, making it perfect for piping or spreading. The anticipation will be totally worth it!
Step 6: Fill and Enjoy!
When you’re ready to serve, pipe the Cannoli Cream: A Classic Italian Dessert Filling into crisp cannoli shells or spoon it into your favorite pastries. Sprinkle with chopped pistachios or more chocolate chips, and bask in the compliments!
How to Serve Cannoli Cream: A Classic Italian Dessert Filling
Garnishes
A generous dusting of powdered sugar, an extra sprinkle of chopped pistachios, or a few mini chocolate chips on each end—garnishes make your Cannoli Cream: A Classic Italian Dessert Filling as stunning as it is scrumptious. If you’re feeling zesty, a twist of candied orange peel or a light grating of orange zest offers a fresh pop.
Side Dishes
Think of what pairs beautifully with a sweet, creamy bite. A plate of fresh seasonal fruits, a little espresso, or crisp biscotti turns your dessert moment into a pure Italian café experience. Even a dollop alongside a plain sponge cake or a handful of mixed berries lets the cannoli cream shine.
Creative Ways to Present
Beyond classic cannoli shells, let your imagination guide you! This Cannoli Cream: A Classic Italian Dessert Filling is dreamy layered between vanilla cake, dolloped onto pancakes, stuffed into strawberries, or simply served as a dip with broken waffle cones. Individual dessert cups with bits of chocolate and fruit are always a hit at parties!
Make Ahead and Storage
Storing Leftovers
Keep any extra Cannoli Cream: A Classic Italian Dessert Filling covered tightly in the refrigerator for up to two days. The flavors only get better as they mingle, and it’ll be just as luscious as the day you made it.
Freezing
While not traditional, you can freeze cannoli cream if you have leftovers. Freeze in an airtight container for up to a month, but be aware that the texture might change a little when thawed—give it a good stir to restore some creaminess before enjoying.
Reheating
There’s no need to reheat this no-cook wonder! Simply let Cannoli Cream: A Classic Italian Dessert Filling sit at room temperature for 10 to 15 minutes to soften slightly before serving, especially if it’s been thoroughly chilled or frozen.
FAQs
Can I use low-fat ricotta for cannoli cream?
You can use low-fat ricotta in a pinch, but the filling may not be as rich or creamy. For the silkiest, most authentic Cannoli Cream: A Classic Italian Dessert Filling, whole milk ricotta is truly best.
Is it okay to skip the mascarpone?
While mascarpone adds remarkable creaminess, you can make the filling with just ricotta if needed. It will be a bit lighter and less dense, but the flavor will still sing!
What can I use if I don’t have candied orange peel?
If you don’t have candied orange peel, try a little fresh orange zest or even a touch of finely chopped dried apricot for a similar bright, fruity kick.
Why is my cream too runny?
Most likely, the ricotta wasn’t drained well enough. Next time, let it sit for several hours (or overnight) to remove all excess liquid for the thick, pipeable Cannoli Cream: A Classic Italian Dessert Filling you’re after.
Can I fill cannoli shells ahead of time?
Resist the urge! Always fill the shells just before serving so they keep their signature crispy crunch. Filled too soon, the cream will soften the shells.
Final Thoughts
If you’ve never made Cannoli Cream: A Classic Italian Dessert Filling at home, you’re truly in for a treat—the kind of simple, spectacular recipe that wins hearts over and over. Whether you spoon it, pipe it, or savor straight from the bowl, every serving is a celebration of pure Italian sweetness. Try it soon, and buon appetito!
Print
Cannoli Cream: A Classic Italian Dessert Filling Recipe
- Prep Time: 15 minutes (plus draining and chilling time)
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: About 2 1/2 cups (fills 12 large cannoli shells)
- Category: Dessert, Filling
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the rich, creamy goodness of Cannoli Cream, a classic Italian dessert filling that’s perfect for cannoli shells, cakes, pastries, or as a decadent dip. This luscious blend of ricotta and mascarpone cheeses, sweetened with powdered sugar and flavored with vanilla and cinnamon, is studded with mini chocolate chips for a delightful texture and optional candied orange peel for a citrusy twist.
Ingredients
Ricotta and Mascarpone Mixture:
- 2 cups whole milk ricotta cheese, drained
- 1 cup mascarpone cheese
Sweetening and Flavoring:
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Additional Ingredients:
- 1/3 cup mini chocolate chips
- 2 tablespoons finely chopped candied orange peel (optional)
- 2 tablespoons pistachios finely chopped (optional, for garnish)
Instructions
- Drain Ricotta: Place the ricotta cheese in a fine mesh strainer lined with cheesecloth and let it drain for at least 2 hours, or overnight.
- Mix Cheeses: Combine the drained ricotta and mascarpone cheese in a mixing bowl. Beat until smooth and creamy.
- Add Flavors: Mix in powdered sugar, vanilla extract, and cinnamon until fully incorporated.
- Final Touches: Gently fold in mini chocolate chips and candied orange peel. Chill the cream for at least 1 hour before using.
- Serve: Fill cannoli shells just before serving or use as a filling for various desserts. Garnish with pistachios if desired.
Notes
- For best results, drain the ricotta well to avoid a runny filling.
- The cream can be prepared up to 2 days in advance and stored in the refrigerator.
- Do not fill cannoli shells until ready to serve to maintain their crispness.
