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Cannoli with Mascarpone Filling

The ultimate Cannoli with Mascarpone Filling recipe featuring crispy fried shells and silky ricotta-mascarpone cream with citrus zest.
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Prep Time:1 hour 30 minutes
Cook Time:30 minutes
Chilling Time:4 hours
Total Time:6 hours
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