DECONSTRUCTED CANNOLI — Forget filling cannoli shells! This dippable version of the classic Italian dessert is so much easier to make and eat. It’s the only way I make cannoli.
If you love cannoli but hate the process of filling the shells, then you’re going to love this super easy Deconstructed Cannoli recipe!
Way back in August I travelled with my son to get him situated at college, and since he’s my most “foodie” child, we did a lot of eating out.
One of our favorite restaurants was a little Italian place were almost everything was made from scratch, and this is how they served their cannoli. Needless to say, we loved it!
Not only is this version of the classic Italian dessert easier to make, it’s a lot easier to eat too. Just break your cannoli shells into bite size pieces, and serve your cannoli filling in a bowl!
Think of it as cannoli dip, or cannoli nachos, or whatever you like. The point is, it tastes just like cannoli, but without all the work.
I’ve tried a lot of recipes for cannoli filling, and this one is by far my favorite. There are a couple of “secret” ingredients that make this cannoli cream extra special–a pinch of cinnamon and some grated orange zest.
My biggest tip for making great cannoli filling is to use whole milk ricotta cheese. The part skim stuff is just too runny. I also like to strain my ricotta for at least a couple of hours before I make the filling.
That way, if there is any excess moisture, it will drain out. But I find if I use whole milk ricotta, I don’t usually end up with much extra moisture to strain away.
And be sure to whip your cream until it forms really stiff peaks. That also helps insure a firm cannoli filling.
Honestly, this Deconstructed Cannoli is one of the easiest desserts you’ll ever make, and it’s always a hit, no matter where or when I serve it.
Be sure to save this Deconstructed Cannoli recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Deconstructed Cannoli
- Heavy cream
- Ricotta cheese
- Powdered sugar
- Spices: cinnamon, salt
- Miniature chocolate chips
- Cannoli shells
Forget filling cannoli shells! This dippable version of the classic Italian dessert is so much easier to make and eat. It's the only way I make cannoli.
- 1 cup heavy cream
- 1 (15 oz.) container whole milk ricotta cheese
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 teaspoon orange zest
- Pinch of cinnamon
- Pinch of salt
- 1/2 cup miniature chocolate chips
- Chopped pistachios, for garnish (optional)
- Cannoli shells, broken into large pieces
- With an electric mixer on high speed, beat the cream until stiff peaks form. Set aside.
- In a large bowl, combine the ricotta cheese, powdered sugar, vanilla, orange zest, cinnamon and salt. Fold in the whipped cream, followed by the chocolate chips.
- Refrigerate until ready to serve. Garnish with chopped pistachios if desired. Serve with broken cannoli shells for dipping.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 57mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 4g
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Who Dished It Up First: Adapted from Snappy Gourmet
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