Cannoli with Mascarpone Filling

Making authentic Cannoli with Mascarpone Filling became my obsession after that life-changing trip to Sicily. The way the crisp shell shattered to reveal creamy, citrus-kissed ricotta… I knew I had to recreate that magic at home. Through countless trials (and a few hilarious failures), I’ve perfected this homemade cannoli recipe that delivers bakery-quality results every time.

What makes my version special? The marriage of ricotta and mascarpone creates an impossibly smooth filling, while the hint of pistachio and citrus zest adds sophistication. Yes, making Cannoli with Mascarpone Filling requires patience – but when you see that first perfect golden shell emerge from the fryer, you’ll understand why this dessert is worth the effort.

For fellow Italian dessert lovers, my Cherry Chocolate Gelato makes the perfect companion to these cannoli.

Why This Homemade Cannoli Recipe Beats Store-Bought

After testing dozens of variations, I can confidently say nothing compares to fresh Cannoli with Mascarpone Filling. Here’s what makes my recipe stand out:

The Shells: A Study in Perfect Texture

Most store-bought cannoli shells taste like cardboard compared to homemade. When fried correctly, these shells achieve an ideal balance – shatteringly crisp yet delicate, with just enough sweetness to complement the filling without overpowering it.

The Filling: Where Science Meets Art

Through extensive testing (and many happy taste-testers), I discovered the mascarpone addition prevents the graininess that sometimes plagues ricotta fillings. The result? A luxuriously smooth cream that holds its shape beautifully when piped.

The Flavor Boosters You Didn’t Know You Needed

That whisper of pistachio extract (completely optional but highly recommended) adds incredible depth. Combined with fresh citrus zest, it elevates the filling from good to extraordinary.

A Rewarding Kitchen Project

Yes, making Cannoli with Mascarpone Filling takes time – but it’s incredibly satisfying. I’ve made this with friends as a fun weekend activity (with plenty of wine and laughter). The process becomes part of the enjoyment.

Gathering Your Cannoli Arsenal: Ingredients Matter

For the Shells (Makes 30-35):

• 3 cups (360g) all-purpose flour – The foundation for crisp, sturdy shells

• ½ tsp salt – Balances the sweetness perfectly

• ¼ cup (50g) granulated sugar – Just enough sweetness

• ¼ tsp cinnamon – My secret warmth booster

• 3 tbsp (42g) cold butter – Creates flakiness

• 1 large egg + 1 yolk – For structure and richness

• ½ cup (120ml) sweet Marsala wine – The flavor key

• 1 tbsp (15ml) white vinegar – Keeps shells tender

• 2 tbsp (30ml) water – Adjusts dough consistency

• 1 quart vegetable oil – For frying to golden perfection

For the Legendary Filling:

• 1 cup (240ml) heavy cream – Whipped to cloud-like peaks

• 8 oz (226g) mascarpone – My creamy game-changer

• 16 oz (454g) whole-milk ricotta – Drained overnight for best texture

• 1 cup (120g) powdered sugar – Dissolves seamlessly

• 4 tsp (20ml) pure vanilla extract – Always use the good stuff

• Zest of 1 lemon + 1 orange – Bright, fresh flavor

• ¼ tsp pistachio extract – Optional but transformative

For That Perfect Finish:

• 10 oz (284g) mini chocolate chips – For filling and dipping

• ¼ cup (30g) chopped pistachios – The classic crunchy garnish

For another impressive dessert that’s slightly easier, try my Strawberry Pop-Tarts Pie.

The Cannoli Making Process: Step-by-Step Mastery

Step 1: Prepare the Filling (Start Here!)

1. Whip cream to stiff peaks in a stand mixer – about 3 minutes on high

2. Beat mascarpone until creamy, then gently fold into whipped cream

3. Blend ricotta, powdered sugar, vanilla, and zests until silky smooth

4. Fold in the cream mixture in three additions for maximum fluffiness

5. Chill 4+ hours (overnight is ideal) to achieve perfect piping consistency

💡 Pro Tip: If your filling seems loose, line a strainer with cheesecloth and drain for 30 minutes

Step 2: Create the Dough

1. Whisk dry ingredients thoroughly to distribute flavors

2. Cut in butter until mixture looks like coarse sand.

3. Make a well and add all wet ingredients

4. Mix until shaggy, then knead 10 minutes until smooth and elastic

5. Rest wrapped dough 1 hour in fridge – this relaxes the gluten

Step 3: Roll and Shape Like a Pro

1. Divide dough into 30+ small pieces (about 1 tbsp each)

2. Flatten each piece into a rough oval, dusting generously with flour

3. Roll to 1/16″ thickness – I use a pasta roller for perfect consistency

4. Wrap around oiled tubes, sealing the edge with egg white

Step 4: Fry to Golden Perfection

1. Heat oil to 350°F – Use a thermometer for accuracy

2. Fry 2-3 at a time for 60-90 seconds until golden brown

3. Drain on racks – Paper towels can make shells soggy

4. Remove tubes carefully while still warm using tongs

Step 5: Fill and Decorate

1. Transfer filling to piping bag with large star tip

2. Pipe from both ends until filling just peeks out

3. Dip ends in chocolate chips and pistachios

4. Dust with powdered sugar right before serving

Pro Techniques for Cannoli Excellence

Temperature Control: Keep dough cool and oil at steady 350°F
Thin is In: Roll dough until nearly translucent for ideal crispness
Drain Ricotta: Overnight draining prevents watery filling
Fry in Batches: Prevents oil temperature drops
Serve Fresh: Fill no more than 1 hour before serving for maximum crunch

For a quicker but equally impressive dessert, my Brown Sugar Pop-Tart Cookies deliver amazing flavor with less work.

The Sweet Reward: Why This Recipe is Special

After years of perfecting this Cannoli with Mascarpone Filling, I can honestly say the effort transforms a simple dessert into something extraordinary. The contrast of crisp shell against velvety filling, the interplay of citrus and chocolate – it’s culinary alchemy that never fails to impress.

Save this recipe for your next special occasion, and if you’re looking for a savory balance to all this sweetness, my Avocado Toast Three Ways makes a perfect brunch companion.

Now – who’s ready to experience real cannoli magic?

Cannoli with Mascarpone Filling

The ultimate Cannoli with Mascarpone Filling recipe featuring crispy fried shells and silky ricotta-mascarpone cream with citrus zest.

Print Recipe Pin Recipe

Prep Time:1 hour hr 30 minutes mins

Cook Time:30 minutes mins

Chilling Time:4 hours hrs

Total Time:6 hours hrs

Course: Baking

Cuisine: Italian

Keyword: cannoli with mascarpone filling, homemade cannoli recipe

Servings: 30 Cannoli

Ingredients

For the Shells:

• 3 cups 360g all-purpose flour
• ½ teaspoon salt
• ¼ cup 50g granulated sugar
• ¼ teaspoon cinnamon
• 3 tablespoons 42g cold unsalted butter, cubed
• 1 large egg + 1 yolk
• ½ cup 120ml sweet Marsala wine
• 1 tablespoon 15ml white vinegar
• 2 tablespoons 30ml water
• 1 quart vegetable oil for frying

For the Mascarpone Filling:

• 1 cup 240ml heavy whipping cream
• 8 ounces 226g mascarpone cheese
• 16 ounces 454g whole milk ricotta, drained overnight
• 1 cup 120g powdered sugar
• 4 teaspoons 20ml pure vanilla extract
• Zest of 1 lemon
• Zest of 1 orange
• ¼ teaspoon pistachio extract optional

For Garnish:

• 10 ounces 284g mini chocolate chips
• ¼ cup 30g chopped pistachios
• Powdered sugar for dusting

Instructions

Prepare the Filling

• Whip heavy cream to stiff peaks in a stand mixer.
• In a separate bowl, beat mascarpone until creamy.
• Blend ricotta, powdered sugar, vanilla, and citrus zests until smooth.
• Fold in whipped cream and mascarpone until fully combined.
• Cover and chill for at least 4 hours or overnight.

Make the Dough

• Whisk together flour, salt, sugar, and cinnamon.
• Cut in cold butter until mixture resembles coarse crumbs.
• Add egg, yolk, Marsala wine, vinegar and water.
• Knead for 10 minutes until smooth and elastic.
• Wrap in plastic and refrigerate for 1 hour.

Form the Shells

• Divide dough into 30+ small portions (about 1 tbsp each).
• Roll each piece paper-thin (about 1/16" thickness).
• Wrap around oiled cannoli tubes, sealing edge with egg white.

Fry the Shells

• Heat oil to 350°F in a heavy-bottomed pot.
• Fry 2-3 shells at a time for 1-1.5 minutes until golden brown.
• Drain on wire rack (not paper towels).
• Carefully remove tubes while still warm.

Assemble Cannoli

• Transfer chilled filling to piping bag with star tip.
• Pipe into both ends of cooled shells until filled.
• Dip ends in chocolate chips and pistachios.
• Dust with powdered sugar just before serving.

Notes

• For perfect shells: Roll dough as thin as possible for maximum crispness
• Oil temperature: Maintain 350°F for even frying (use thermometer)
• Serving tip: Fill cannoli no more than 1 hour before serving
• Storage: Unfilled shells keep in airtight container for 3 days
• Make-ahead: Filling can be prepared 2 days in advance