Description
A classic Italian dessert featuring crisp cannoli shells filled with a creamy, sweet ricotta and mascarpone mixture enhanced with pistachios and mini chocolate chips. This no-bake pistachio cannoli is easy to prepare and perfect for an elegant treat or festive occasion.
Ingredients
Cannoli Shells
- 12 cannoli shells (store-bought or homemade)
Filling
- 2 cups whole milk ricotta cheese (drained)
- 1 cup mascarpone cheese
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 1/2 cup finely chopped roasted pistachios (plus more for garnish)
- 2 tablespoons heavy cream
For Garnish
- Powdered sugar for dusting
Instructions
- Prepare the Filling: In a mixing bowl, combine the drained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Beat the ingredients together until the mixture is smooth and creamy.
- Incorporate Mix-Ins: Gently fold in the mini chocolate chips and finely chopped roasted pistachios, ensuring they are evenly distributed throughout the filling.
- Adjust Consistency: If the filling is too thick to pipe easily, stir in the heavy cream one tablespoon at a time until the mixture becomes smooth and pipeable.
- Fill the Cannoli Shells: Transfer the filling into a piping bag fitted with a large round tip. Pipe the filling into both ends of each cannoli shell until they are fully filled to the edges.
- Garnish the Ends: Dip each end of the filled cannoli shells into additional chopped pistachios to add a crunchy, nutty finish.
- Final Touch: Just before serving, dust the pistachio cannoli lightly with powdered sugar for a delicate, sweet presentation.
Notes
- Drain ricotta overnight in the fridge using cheesecloth for the best texture and to reduce excess moisture.
- Fill cannoli shells just before serving to keep them crisp and avoid sogginess.
- Optional: Dip the shell ends in melted chocolate instead of pistachios for additional flavor and decorative flair.
