Cannoli Cream, made with ricotta, mascarpone, a hint of orange zest and ground cinnamon is perfect for dipping your favorite crackers or filling pastry shells or eating by the spoonful. We won't judge.
Have you ever watched a pastry chef fill cannoli shells with cream and had to use willpower to keep from grabbing the pastry bag and squeezing the cream down your throat?
This Cannoli Cream recipe is your solution to keeping you from such an embarrassing maneuver.
Also, if you like the flavors of cannoli, you should try Cannoli Cookies.
Italian cookies have a special place in my heart and on this site. One of my most popular recipes is Italian Butter Cookies and another is Befanini Cookies.
If you can't get enough dessert dips, Microwave S'mores Dip must be on your to-make list. Mascarpone Cream is also delish.
Ingredients
- Ricotta cheese
- Mascarpone
- Powdered sugar
- Ground cinnamon (I like Vietnamese)
- Vanilla Extract
- Fresh orange zest
- Chopped pistachios
- Miniature chocolate chips
See recipe card for ingredient amounts.
How to Make Cannoli Cream
- Chop pistachios
- Zest orange
- Drain ricotta
- Using a hand mixer or stand mixer, blend ricotta cheese, mascarpone, powdered sugar, vanilla extract, ground cinnamon and orange zest together in a medium mixing bowl.
- If you're going to use the cannoli cream as a dip for fruit or crackers or sweet pita chips, stir in the miniature chocolate chips and pistachios.
- If you're going to use the cannoli filling to fill pastry shells, leave the chocolate chips and pistachios out of the filling so you can dip either end of the cream filled shells into the chocolate and or nuts.
Storage and Making Ahead
Mascarpone doesn't keep well once combined with other ingredients.
Cannoli Cream is best served the day it's made.
Store for up to 24 hours in a well-wrapped container in the refrigerator.
This dip cannot be successfully frozen.
PIN FOR LATER
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Recipe
Cannoli Cream
Whip up this cannoli cream with ricotta, mascarpone, and a hint of orange zest! Perfect for dipping your favorite crackers or filling your favorite pastry shells.
Ingredients
- 1 cup ricotta cheese (drained)
- ½ cup mascarpone cheese
- ½ cup powdered sugar
- ¼ cup miniature chocolate chips
- ½ teaspoon vanilla extract
- ⅛ teaspoon of ground cinnamon (I prefer Vietnamese)
- ¼ teaspoon of grated orange zest
Instructions
Beat the ricotta and mascarpone, powdered sugar, vanilla extract, cinnamon and orange zest together until well combined using hand mixer on medium speed for two to three minutes.
Stir in chocolate chips and chopped pistachios.
Chill for an hour to let flavors marry.
Serve with cannoli chips, waffle chips or cinnamon sugar flavored pita chips are a good substitute. Or use graham cracker pieces or fruit.
Recommended Products
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 218Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 48mgSodium 153mgCarbohydrates 13gFiber 0gSugar 11gProtein 5g
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