Tiramisu Cannoli
These tiramisu cannoli are crisp, golden, coffee-forward, and filled with a creamy mascarpone-ricotta filling. The shells are made with a little wine for that classic cannoli texture, fried until bubbly and crisp, then filled with espresso mascarpone cream and finished with a soft coffee mascarpone whip.
They’re rich, crunchy, creamy, and very dessert-table worthy — basically tiramisu meets cannoli in the best way.
Ingredients
Cannoli Shells
Makes about 14–15 shells
255 g all-purpose flour
15 g granulated sugar
5 g salt
1 egg
50 ml whole milk
70 ml wine, I used Chianti
18 g unsalted butter, melted
1 tsp vanilla extract, optional
Egg Wash for Sealing
1 whole egg
20 ml milk
Mascarpone-Ricotta Coffee Filling
250 g ricotta
200 g mascarpone
95 g icing sugar, plus more if you want it sweeter
1 tsp vanilla extract
25 ml coffee extract
2–3 tsp espresso powder
20–25 ml coffee liqueur
Pinch of salt
Coffee Mascarpone Whip
75 g mascarpone
115 g heavy cream
15 g icing sugar
Pinch of salt
1 tsp vanilla extract
2 tsp coffee extract
½ tsp espresso powder
Instructions
Make the Cannoli Shell Dough
In a bowl, add the flour, sugar, and salt. Whisk together.
In another bowl, whisk together the egg and milk.
Add the egg mixture to the dry ingredients, then add the wine, melted butter, and vanilla if using.
Knead until a smooth dough forms.
Cover tightly with cling film or a damp tea towel and let the dough rest for 30 minutes.
Shape the Shells
Divide the dough into 4 pieces.
Roll each piece as thin as you can. Lightly dust your counter with flour if needed.
Using a 3.5–4 inch round cutter, cut circles from the dough.
Lift the rounds and let them rest for 5 minutes.
Roll each round again until very thin.
Wrap each round around a cannoli mold and seal the edge with egg wash.
Repeat with the remaining dough.
Lightly dust a baking sheet with flour and place the shaped cannoli on the pan while you finish the rest.
Fry the Cannoli Shells
Heat oil in a deep pot to 350°F.
Fry 3–4 cannoli shells at a time, making sure not to overcrowd the pot.
Fry until golden, crisp, and bubbly.
Remove from the oil and place on a paper towel-lined pan.
Let cool slightly before carefully sliding the shells off the molds.
Cool completely before filling.
Make the Mascarpone-Ricotta Filling
If your ricotta is very wet, place it in cheesecloth and strain over a bowl for a couple of hours before using.
Add the ricotta and mascarpone to the bowl of a stand mixer.
Whip together until smooth and creamy.
Add the icing sugar and mix until the filling starts to come together.
Add the coffee extract, espresso powder, coffee liqueur, vanilla, and salt.
Continue mixing until smooth, creamy, and fully combined.
Transfer to a piping bag and use right away.
Make the Coffee Mascarpone Whip
In a bowl, smooth out the mascarpone and salt with the paddle attachment. Scrape down the bowl as needed.
Once smooth, add the heavy cream, icing sugar, vanilla, coffee extract, and espresso powder.
Switch to the whisk attachment and whip until thick, fluffy, and pipeable.
Keep chilled until ready to decorate.
Assemble
Once the cannoli shells are fully cooled, pipe the mascarpone-ricotta coffee filling into both ends of each shell.
Pipe or dollop the coffee mascarpone whip on top, if desired.
Finish with a dusting of cocoa powder, chocolate shavings, crushed ladyfingers, or a little powdered sugar.
Serve right away for the crispiest shells.
Notes
Cannoli are best filled close to serving so the shells stay crisp.
You can make the shells ahead and store them unfilled in an airtight container at room temperature. Keep the filling chilled, then pipe just before serving.
For the smoothest filling, strain the ricotta if it seems watery. It makes the texture thicker, creamier, and much more bakery-style.
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Tiramisu Cannoli
These tiramisu cannoli are crisp, golden, coffee-forward, and filled with a creamy mascarpone-ricotta filling. The shells are made with a little wine for that classic cannoli texture, fried until bubbly and crisp, then filled with espresso mascarpone cream and finished with a soft coffee mascarpone whip.
Ingredients
- 255 g all-purpose flour
- 15 g granulated sugar
- 5 g salt
- 1 egg
- 50 ml whole milk
- 70 ml wine, I used Chianti
- 18 g unsalted butter, melted
- 1 tsp vanilla extract, optional
- 1 whole egg
- 20 ml milk
- 250 g ricotta
- 200 g mascarpone
- 95 g icing sugar, plus more if you want it sweeter
- 1 tsp vanilla extract
- 25 ml coffee extract
- 2–3 tsp espresso powder
- 20–25 ml coffee liqueur
- Pinch of salt
- 75 g mascarpone
- 115 g heavy cream
- 15 g icing sugar
- Pinch of salt
- 1 tsp vanilla extract
- 2 tsp coffee extract
- ½ tsp espresso powder
Instructions
- In a bowl, add the flour, sugar, and salt. Whisk together.
- In another bowl, whisk together the egg and milk.
- Add the egg mixture to the dry ingredients, then add the wine, melted butter, and vanilla if using.
- Knead until a smooth dough forms.
- Cover tightly with cling film or a damp tea towel and let the dough rest for 30 minutes.
- Divide the dough into 4 pieces.
- Roll each piece as thin as you can. Lightly dust your counter with flour if needed.
- Using a 3.5–4 inch round cutter, cut circles from the dough.
- Lift the rounds and let them rest for 5 minutes.
- Roll each round again until very thin.
- Wrap each round around a cannoli mold and seal the edge with egg wash.
- Repeat with the remaining dough.
- Lightly dust a baking sheet with flour and place the shaped cannoli on the pan while you finish the rest.
- Heat oil in a deep pot to 350°F.
- Fry 3–4 cannoli shells at a time, making sure not to overcrowd the pot.
- Fry until golden, crisp, and bubbly.
- Remove from the oil and place on a paper towel-lined pan.
- Let cool slightly before carefully sliding the shells off the molds.
- Cool completely before filling.
- If your ricotta is very wet, place it in cheesecloth and strain over a bowl for a couple of hours before using.
- Add the ricotta and mascarpone to the bowl of a stand mixer.
- Whip together until smooth and creamy.
- Add the icing sugar and mix until the filling starts to come together.
- Add the coffee extract, espresso powder, coffee liqueur, vanilla, and salt.
- Continue mixing until smooth, creamy, and fully combined.
- Transfer to a piping bag and use right away.
- In a bowl, smooth out the mascarpone and salt with the paddle attachment. Scrape down the bowl as needed.
- Once smooth, add the heavy cream, icing sugar, vanilla, coffee extract, and espresso powder.
- Switch to the whisk attachment and whip until thick, fluffy, and pipeable.
- Keep chilled until ready to decorate.
- Once the cannoli shells are fully cooled, pipe the mascarpone-ricotta coffee filling into both ends of each shell.
- Pipe or dollop the coffee mascarpone whip on top, if desired.
- Finish with a dusting of cocoa powder, chocolate shavings, crushed ladyfingers, or a little powdered sugar.
- Serve right away for the crispiest shells.
Notes
- Cannoli are best filled close to serving so the shells stay crisp.
- You can make the shells ahead and store them unfilled in an airtight container at room temperature. Keep the filling chilled, then pipe just before serving.
- For the smoothest filling, strain the ricotta if it seems watery. It makes the texture thicker, creamier, and much more bakery-style.
