Hey y'all! If you love the creamy decadence of tiramisu and the irresistible crunch of classic cannoli, you're in for a real treat with this fusion dessert: tiramisu Cannoli! This recipe combines all your favorite elements—the rich mascarpone, a hint of espresso, crispy shells, and a dusting of cocoa—into bite-sized perfection. Perfect for parties, date night, or anytime you want to impress, these Tiramisu Cannoli will have everyone coming back for seconds. Let's get cooking!
Why You'll Love This
- Combines two classic Italian desserts for a unique, crowd-pleasing twist.
- Rich, creamy mascarpone filling with subtle espresso flavor.
- Crunchy cannoli shells add irresistible texture.
- Easy to make ahead—perfect for entertaining and special occasions.
- No baking required if you use pre-made shells!
Ingredients
- 12 store-bought cannoli shells
- 1 cup mascarpone cheese, chilled
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar, sifted
- 2 tablespoons strong brewed espresso, cooled
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ⅓ cup mini chocolate chips
- Unsweetened cocoa powder, for dusting
Directions
Step 1: Prepare the Tiramisu Cream Filling
- In a large mixing bowl, whip the cold heavy cream until stiff peaks form; set aside.
- In another bowl, combine the mascarpone cheese, powdered sugar, cooled espresso, vanilla extract, and cinnamon. Mix until smooth and creamy.
- Gently fold whipped cream into the mascarpone mixture until fully combined and light.
- Fold in the mini chocolate chips.
Step 2: Fill the Cannoli Shells
- Transfer the tiramisu filling to a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped off).
- Pipe the filling into both ends of each cannoli shell, filling them all the way through.
Step 3: Garnish and Serve
- Arrange cannoli on a serving platter. Dust generously with unsweetened cocoa powder.
- Serve immediately for maximum crunch, or refrigerate up to 2 hours before serving.
Total time: 25 minutes
Prep time: 25 minutes
Cook time: 0 minutes
Notes
- Pipe the filling just before serving to keep the shells crisp.
- If you prefer a boozy kick, add 1 tablespoon of coffee liqueur to the filling.
- For homemade shells, prepare them a day in advance for convenience.
Variations
- Chocolate-Dipped Cannoli: Dip shell ends in melted chocolate and let set before filling.
- Nutty Crunch: Roll filled cannoli ends in chopped pistachios or hazelnuts.
- Strawberry Twist: Add a few diced strawberries to the filling for a fruity surprise.
Required Equipment
- Piping bag (or zip-top bag)
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Sifter for cocoa dusting
Storage Instructions
Store filled Tiramisu Cannoli in an airtight container in the refrigerator for up to 2 days. For best texture, fill shells just before serving—filled cannoli stored for longer may lose their crunch as the filling softens the shells.
Suggested Pairings & Serving Recommendations
- Serve with hot espresso, cappuccino, or a dessert wine like Vin Santo.
- Plate with a few fresh berries for color and freshness.
- For parties, arrange on a platter with extra dusting of cocoa and a sprinkle of mini chocolate chips.
Pro Tips
- Chill the filling for 15 minutes before piping for firmer cannoli that hold their shape longer.
- Use high-quality mascarpone and freshly whipped cream for the creamiest texture.
- Wipe down mixing bowls and beaters so they’re grease-free for best cream whipping results.
FAQ
- Can I make the filling ahead of time?
- Yes! Prepare the tiramisu filling up to 24 hours in advance and store in the fridge until ready to fill the shells.
- What if I can't find mascarpone?
- You can substitute full-fat cream cheese for a slightly tangier but still delicious result.
- How do I keep cannoli shells crispy?
- Fill cannoli just before serving—excess moisture from the filling softens the shells over time.
Ingredients
- 12 store-bought cannoli shells
- 1 cup mascarpone cheese, chilled
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar, sifted
- 2 tablespoons strong brewed espresso, cooled
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ⅓ cup mini chocolate chips
- Unsweetened cocoa powder, for dusting
Instructions
-
1In a large mixing bowl, whip the cold heavy cream until stiff peaks form; set aside.
-
2In another bowl, combine the mascarpone cheese, powdered sugar, cooled espresso, vanilla extract, and cinnamon. Mix until smooth and creamy.
-
3Gently fold whipped cream into the mascarpone mixture until fully combined and light.
-
4Fold in the mini chocolate chips.
-
5Transfer the tiramisu filling to a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped off).
-
6Pipe the filling into both ends of each cannoli shell, filling them all the way through.
-
7Arrange cannoli on a serving platter. Dust generously with unsweetened cocoa powder.
-
8Serve immediately for maximum crunch, or refrigerate up to 2 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
Leave a Reply