When it comes to dessert, I’ve always been a firm believer that you shouldn’t have to choose between two loves—especially if those loves are tiramisu and cannoli. Why not have both? That’s exactly what these ricotta tiramisu cannoli deliver: the creamy, coffee-kissed richness of tiramisu tucked inside the crisp, golden embrace of a traditional Italian cannoli shell.
This is the kind of sweet that feels straight out of a cozy Sicilian café—minus the airfare. It’s a whipped ricotta dessert that comes together in under 20 minutes, making it perfect for last-minute entertaining or a personal “treat yourself” moment. Imagine the delicate crunch of a cannoli giving way to silky ricotta cream infused with bold espresso… and just when you think it can’t get better, there’s a little hit of chocolate-coated coffee bean for crunch and flavor drama.
Best part? This Italian cannoli recipe requires zero baking. That’s right—you can whip it up between dinner and dessert without breaking a sweat (or a meringue). So, grab your piping bag and espresso—let’s make dessert magic happen.
Why You’ll Love This Ricotta Tiramisu Cannoli
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Combines two iconic Italian desserts into one dreamy bite.
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No-bake, no-fuss, ready in 20 minutes.
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Perfect for coffee lovers and anyone who appreciates a creamy-crunchy dessert combo.
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Elegant enough for dinner parties, simple enough for Tuesday night indulgence.
Ingredients
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360 g (1½ cups) ricotta cheese
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250 ml (1 cup) thick double cream
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22 ml (1½ tbsp) strong espresso coffee
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40 g (¼ cup) icing sugar, sifted, plus extra for dusting
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8 large cannoli shells
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30 g (2 tbsp) finely chopped chocolate-coated coffee beans
Steps to Make Whipped Ricotta Tiramisu Cannoli
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Mix the filling. In a large mixing bowl, combine ricotta, double cream, espresso, and sifted icing sugar.
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Whip it. Using an electric mixer (or some determined whisk action), beat until the mixture is thick, smooth, and dreamy.
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Pipe with style. Spoon the filling into a piping bag with a ½-inch star nozzle.
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Fill the shells. Hold each cannoli upright and pipe from both ends until full.
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Add the crunch. Dip or sprinkle the ends with chopped chocolate-coated coffee beans.
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Finish with flair. Arrange on a serving platter and dust with extra icing sugar.
Serve immediately for maximum crispness—or refrigerate up to 2 hours if you need to prep ahead.
Cooking Tips for Dessert Success
Want the creamiest filling possible? Drain your ricotta in a fine sieve for 30 minutes before whipping to remove excess moisture. This makes a huge difference in texture—trust me, I learned this after my first batch ended up more “espresso soup” than “espresso cream.”
If you can, grind your coffee beans fresh and brew a small, strong shot for that tiramisu punch. And when it comes to cannoli shells, store-bought is totally fine here. The filling is the star, and the crisp shell is just the fabulous stage it stands on.
A Sweet Story from My Kitchen
The inspiration for this dessert came from my cousin’s wedding in Rome, where the dessert table was—how do I put this politely?—a competitive sport. There were trays of tiramisu, pyramids of cannoli, chocolate tortes, and gelato on tap. I kept going back and forth between the tiramisu and cannoli like a dessert ping-pong match.
Back home, I decided enough was enough—I wasn’t going to choose anymore. I’d take the best parts of both and make something new. The result? A coffee dessert that has now replaced tiramisu as my most-requested dinner party finale.
What to Serve with Ricotta Tiramisu Cannoli
These beauties shine on their own, but if you want to build a dessert moment, try serving them with:
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A shot of espresso or cappuccino for true Italian café vibes.
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A small glass of dessert wine like Vin Santo or Marsala.
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Fresh berries for a pop of color and freshness.
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A dusting of cocoa powder alongside the icing sugar for a tiramisu nod.
How to Store
Filled cannoli are best enjoyed the same day—waiting too long risks losing that signature crisp shell. But if you must prep ahead, keep the filling and shells separate. Store the ricotta cream in an airtight container in the fridge for up to 2 days, then pipe into the shells right before serving.
Leftover filled cannoli? Wrap loosely in parchment and refrigerate for up to 12 hours. The shell will soften, but the flavor will still be heavenly.
FAQs
Can I use mascarpone instead of ricotta?
Yes! It will give a richer, creamier texture—closer to classic tiramisu.
Can I make this alcohol-free?
Absolutely. Just stick to espresso for flavor—no coffee liqueur needed.
What if I don’t have a piping bag?
A zip-top bag with the corner snipped works in a pinch.
Can I make mini versions?
Yes—use smaller cannoli shells for adorable bite-sized treats.
These ricotta tiramisu cannoli are a love letter to Italy’s sweetest traditions, all wrapped up in one bite. Whether you serve them at a dinner party, bring them to a potluck, or enjoy them solo with a coffee in hand, they’re guaranteed to bring smiles (and maybe a little happy silence) with every bite.
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Whipped Ricotta Tiramisu Cannoli
- Total Time: 15 minutes
- Yield: 8 cannoli 1x
- Diet: Vegetarian
Description
These Whipped Ricotta Tiramisu Cannoli bring together the best of two classic Italian desserts—tiramisu and cannoli—into one indulgent, no-bake treat. Crisp golden cannoli shells are filled with a silky ricotta cream infused with bold espresso and finished with a crunch of chocolate-coated coffee beans. Elegant yet simple, they’re ready in just 20 minutes, perfect for dinner parties or a quick coffee-time indulgence.
Ingredients
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360 g (1½ cups) ricotta cheese
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250 ml (1 cup) thick double cream
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22 ml (1½ tbsp) strong espresso coffee
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40 g (¼ cup) icing sugar, sifted, plus extra for dusting
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8 large cannoli shells
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30 g (2 tbsp) finely chopped chocolate-coated coffee beans
Instructions
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Mix the filling – In a large mixing bowl, combine ricotta, double cream, espresso, and sifted icing sugar.
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Whip until smooth – Using an electric mixer (or whisk), beat until thick and creamy.
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Prepare piping bag – Spoon filling into a piping bag with a ½-inch star nozzle.
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Fill the shells – Pipe filling into both ends of each cannoli shell until full.
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Add crunch – Dip or sprinkle the ends with chopped chocolate-coated coffee beans.
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Finish & serve – Arrange on a platter, dust with icing sugar, and serve immediately, or refrigerate up to 2 hours.
Notes
Drain ricotta in a fine sieve for 30 minutes before use for a creamier texture.
Freshly brewed strong espresso gives the best tiramisu flavor.
Keep filling and shells separate if preparing ahead to maintain crispness.
Mini cannoli shells make great bite-sized versions for parties.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian