Cannoli Filling Recipe

The Best Authentic Italian Cannoli Filling (Chef B)

There are some desserts that transport you with a single bite and a perfect cannolo is one of them. Imagine that satisfying crunch of a delicate, crispy shell giving way to a rich, creamy, and velvety filling that melts in your mouth. This isn’t just a dessert; it’s a small moment of pure bliss, a taste of Sicilian sunshine and sweet indulgence.

This authentic Italian cannoli recipe for the filling captures that magic. It’s a truly exquisite ricotta mascarpone filling that delivers the complex flavors and luxurious texture you’d expect from a pasticceria, but you can make it right in your own kitchen. Forget watery, grainy, or overly sweet versions. This is the real deal. A perfectly balanced, easy cannoli cream that will make your homemade desserts unforgettable.

Why This Cannoli Filling is Better Than Store-Bought

Have you ever noticed how many store-bought cannoli fillings are either too sweet, too stiff, or taste more like whipped cream than true Italian pastry cream? This homemade version solves all of those problems. By combining the subtle tang and airy texture of whole-milk ricotta with the rich, buttery smoothness of mascarpone, you create a dynamic and complex flavor profile that’s unparalleled. It’s a filling that’s simultaneously light and decadent, with a depth of flavor that can only come from quality ingredients and a careful hand.

The Importance of Using Both Ricotta and Mascarpone

Using both ricotta and mascarpone is the secret to an unforgettable filling.

• Ricotta brings a subtle freshness and a slightly grainy texture that is traditional to authentic cannoli. For the best results, always use whole-milk ricotta, as it has less moisture and a richer flavor than part-skim.
• Mascarpone is a crucial addition that adds luxurious creaminess and richness. It gives the filling that smooth, silky consistency that prevents it from being too heavy or watery, while also balancing out the ricotta’s texture.

Together, these two cheeses create a harmonious blend that’s the foundation of a truly exceptional homemade cannoli dessert.

How to Avoid a Watery or Grainy Filling

The biggest challenge in making cannoli filling is preventing it from becoming watery. The key is to properly prepare your ricotta.

• Drain the Ricotta: Even whole-milk ricotta can hold excess moisture. To ensure your filling stays thick and rich, drain the ricotta for at least a few hours, or ideally, overnight. Simply place it in a fine-mesh sieve lined with a few layers of cheesecloth, set it over a bowl, and let gravity do the work in the refrigerator. This step is non-negotiable for a perfect consistency.
• Whip it Well: Make sure to whip your ingredients thoroughly to break down any small grains in the ricotta and fully incorporate the sugar, creating a smooth and airy cream.

Authentic Cannoli Filling Recipe

This recipe creates a luxurious, perfectly balanced cannoli filling for your next dessert.

Servings: 12 cannoli shells | Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes

Equipment

• Fine-mesh sieve and cheesecloth (for draining ricotta)
• Large mixing bowl
• Handheld or stand mixer
• Rubber spatula
• Piping bag with a large round or star tip

Ingredients

• 1 ½ cups (340g) whole-milk ricotta cheese, drained overnight
• 1 ½ cups (340g) mascarpone cheese, cold
• 1 cup (120g) confectioner’s sugar (powdered sugar), sifted
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon
• Pinch of fine sea salt
• ¾ cup mini chocolate chips or finely chopped bittersweet chocolate

Instructions

1. Drain the Ricotta: Up to 24 hours before you begin, place the ricotta in a fine-mesh sieve lined with cheesecloth. Set the sieve over a bowl and refrigerate to allow excess moisture to drain away. This is the most crucial step for a thick, non-watery filling.
2. Combine Ingredients: In a large mixing bowl, combine the drained ricotta, cold mascarpone, sifted confectioner’s sugar, vanilla extract, cinnamon, and salt.
3. Whip the Filling: Using a hand mixer or the whisk attachment on a stand mixer, beat the mixture on medium-high speed for 3-5 minutes, or until the filling is completely smooth, airy, and creamy. Scrape down the sides of the bowl as needed. The final consistency should be thick and hold its shape.
4. Fold in Chocolate: Using a rubber spatula, gently fold in the mini chocolate chips until they are evenly distributed.
5. Chill and Thicken: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This allows the filling to firm up and the flavors to meld together.
6. Fill and Serve: Transfer the chilled filling to a piping bag fitted with a large tip. Pipe the filling into each cannoli shell just before serving. Garnish with a dusting of confectioner’s sugar, if desired.

Serving Ideas

This easy cannoli cream is incredibly versatile. Here are a few ways to enjoy it:

• Classic Cannoli: The obvious and best choice! Fill crispy shells and dust with powdered sugar.
• Dessert Dip: Serve the filling in a beautiful bowl alongside fresh strawberries, vanilla wafers, or pizzelles for a fun, interactive dessert.
• Waffles or Crepes: Use a dollop of the filling to top a stack of waffles or to fill delicate crepes.
• Croissants: Slice a croissant in half and fill it with this delicious cream for an indulgent morning treat.

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Storage & Make-Ahead Tips

The cannoli filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Just give it a quick stir before using. Remember to fill the shells right before serving to keep them from getting soggy.

Frequently Asked Questions (FAQ)