Description
A creamy pistachio-filled cannoli with a smooth ricotta and mascarpone filling, garnished with chopped pistachios and optional chocolate drizzle.
Ingredients
Scale
- 250g whole milk ricotta, well drained
- 75g mascarpone
- 50g icing sugar, sifted
- 60g pistachio paste (or blitz 60g shelled pistachios with 10g neutral oil)
- ½ tsp vanilla extract
- 30g chopped pistachios, plus extra for garnish
- 8 ready-made cannoli shells
- 100g Whitakers Milk Chocolate (optional), melted for drizzle
Instructions
- Drain ricotta by placing it in a fine sieve over a bowl and refrigerate for 30 minutes to remove excess moisture.
- In a bowl, beat drained ricotta and mascarpone until smooth.
- Add icing sugar, pistachio paste, and vanilla extract; beat until creamy.
- Gently fold in chopped pistachios.
- Chill the filling for 30 minutes.
- Spoon the pistachio filling into a piping bag fitted with a large round nozzle.
- Pipe filling evenly into each cannoli shell until cream peeks out both ends.
- Roll each end of the cannoli in extra chopped pistachios.
- Drizzle melted Whitakers Milk Chocolate over the top, if using.
- Refrigerate filled cannoli for at least 30 minutes before serving to allow the filling to set.
- Serve within 24 hours for maximum crispness.
Notes
- Use well-drained ricotta to avoid a runny filling.
- Chill filling and cannoli to help flavors blend and maintain texture.
- Optional chocolate drizzle adds extra flavor and shine.
- Serve cannoli within 24 hours to keep shells crisp.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: No-bake, piping
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 280
- Sugar: 12g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Pistachio Cannoli, Cannoli Recipe, Italian Dessert, Pistachio Filling, Ricotta Dessert