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
360 g (1½ cups) ricotta cheese
250 ml (1 cup) thick double cream
22 ml (1½ tbsp) strong espresso coffee
40 g (¼ cup) icing sugar, sifted, plus extra for dusting
8 large cannoli shells
30 g (2 tbsp) finely chopped chocolate-coated coffee beans
Instructions
Mix the filling – In a large mixing bowl, combine ricotta, double cream, espresso, and sifted icing sugar.
Whip until smooth – Using an electric mixer (or whisk), beat until thick and creamy.
Prepare piping bag – Spoon filling into a piping bag with a ½-inch star nozzle.
Fill the shells – Pipe filling into both ends of each cannoli shell until full.
Add crunch – Dip or sprinkle the ends with chopped chocolate-coated coffee beans.
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