mascarpone cream-filled cannoli

Mascarpone Cream Cannoli

A dough of flour, sugar, and fat is rolled thin, shaped into tubes, and fried until crisp to form cannoli shells. The shells are filled with a whipped mixture of mascarpone and heavy cream, sweetened and flavored with vanilla or citrus zest, creating a smooth, rich filling that contrasts with the crunchy exterior.

As the shells cool, they remain crisp while the mascarpone cream is piped in just before serving to preserve texture. Optional additions like chocolate chips or candied fruit enhance flavor. The preparation emphasizes crisp frying and a light, airy filling for a balanced Italian pastry.

Print Recipe
Prep Time: 15 minutes
Filling Time: 10 minutes
Dessert
Italian
Servings: 8

Equipment

  • electric hand mixer
  • large bowl
  • piping bag

Ingredients

  • 1 pkg. pre-made cannoli shells
  • ½ cup mascarpone cream, cold
  • ½ cup powdered sugar
  • ¼ cup whipping cream, cold
  • ½ tsp. vanilla extract
  • ½ tsp. Grand Marnier
  • pinch cinnamon
  • 1 to 2 Tbsp. milk, as needed for creaminess

Instructions 

  • In a mixing bowl, use an electric hand mixer to whip the mascarpone into a cream.
  • Add the powdered sugar and mix until combined.
  • Add half the whipping cream and mix until frothy, then add the remaining cream.
  • Add the vanilla, Grand Marnier, and cinnamon and mix until the mixture is thick and creamy.
  • Transfer to a smaller bowl and cover with cling film, then transfer the bowl to the refrigerator for a few hours to firm up.
  • Once the filling is firm, transfer it to a piping bag and fill the cannoli shells from the center out. Cannoli should be served immediately so they don't get soggy, so fill the shells just before you plan to serve them.

Notes

  • The cream is very thin. After combining the milk, use the whip attachment and whip into peaks.
  • Original cream did not set after 3 hours. Try adjusting amounts of heavy cream and mascarpone (equal parts of each).