If you adore Italian desserts, then you are in for a real treat with this Creamy Ricotta and Mascarpone Cannoli Filling Recipe. Imagine a luscious, silky cream bursting with delicate sweet flavors, enhanced by the perfect balance of ricotta’s lightness and mascarpone’s richness. This dreamy filling transforms simple cannoli shells into irresistible bites of pure joy. Whether you’re a seasoned baker or just dabbling in Italian sweets, this recipe is your new go-to for a quick, elegant, and authentically delicious dessert that feels both classic and comforting.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient plays a vital role in creating that perfect texture and flavor: creamy, smooth, and sweet with just a hint of warm spice and chocolate. Having quality ingredients on hand ensures the filling shines bright in every bite.
- Whole milk ricotta cheese: The base of the filling, providing a light, fluffy texture and mild flavor.
- Mascarpone cheese: Adds rich creaminess and a luxurious mouthfeel.
- Powdered sugar: Sweetens the cream smoothly without any graininess.
- Vanilla extract: Elevates the flavors with a warm, aromatic note.
- Ground cinnamon: Gives a subtle, cozy hint of spice that complements the sweetness.
- Mini chocolate chips: For delightful bursts of chocolate that contrast the creamy filling.
- Optional chopped candied orange peel: Adds a citrusy zing and texture variation.
- Optional chopped pistachios: Provides a crunchy, nutty accent for an extra layer of flavor.
How to Make Creamy Ricotta and Mascarpone Cannoli Filling Recipe
Step 1: Drain the Ricotta
Begin by placing the whole milk ricotta into a cheesecloth-lined strainer set over a bowl. This step is key because draining the ricotta removes excess moisture, which ensures your filling won’t be watery and will hold its creamy texture perfectly. Leave it in the refrigerator for at least 4 hours or overnight if you have the time—it’s worth the wait for that smooth consistency.
Step 2: Whip the Ricotta
Once drained, transfer the ricotta to a mixing bowl. Use a hand mixer or whisk to beat it until completely smooth and creamy. This brings out its natural lightness and gets rid of any lumps, making your filling velvety and easy to pipe into cannoli shells or spread onto desserts.
Step 3: Add Mascarpone and Flavorings
Next, add the mascarpone cheese, powdered sugar, vanilla extract, and ground cinnamon. Mix everything together until fully combined and beautifully creamy. The mascarpone adds richness, while the vanilla and cinnamon lend aromatic depth to the filling.
Step 4: Fold in Chocolate Chips and Optional Ingredients
Gently fold in mini chocolate chips, being careful not to overmix and deflate the whipped texture. If you want to get fancy, this is the perfect time to stir in chopped candied orange peel or pistachios for subtle bursts of flavor and texture that make your cannoli filling uniquely yours.
Step 5: Chill Before Using
Pop your delightful filling into the refrigerator for at least 30 minutes. This chilling step helps the flavors meld beautifully and firms up the cream to the perfect consistency for piping or spreading.
How to Serve Creamy Ricotta and Mascarpone Cannoli Filling Recipe
Garnishes
A simple dusting of powdered sugar over the filled cannoli shells is classic, but don’t stop there. Freshly chopped pistachios, extra mini chocolate chips, or tiny shards of candied orange peel create stunning visual and flavor contrasts. Even a drizzle of melted dark chocolate can turn this into an indulgent masterpiece.
Side Dishes
While cannoli filled with this luscious cream are satisfying on their own, pairing them with a scoop of vanilla gelato or a vibrant bowl of fresh berries intensifies the dessert experience. A cup of strong espresso or a glass of sweet dessert wine also complements the creamy richness perfectly.
Creative Ways to Present
Don’t limit yourself to traditional cannoli shells. Use the Creamy Ricotta and Mascarpone Cannoli Filling Recipe as a spread for biscotti or wafers, layer it between thin sponge cakes for an elegant Italian-inspired parfait, or dollop it onto fresh fruit tarts for a creamy, dreamy contrast. Presentation can be as playful or classic as you like!
Make Ahead and Storage
Storing Leftovers
If you have any leftover filling, simply cover it tightly with plastic wrap or store it in an airtight container in the fridge. It will stay fresh and creamy for up to 3 days, making it handy for quick dessert fixes or recipe improvisations.
Freezing
While freezing isn’t ideal for maintaining the filling’s perfect texture, you can freeze it in an airtight container for up to a month if you need to. Thaw it overnight in the fridge and give it a gentle stir before use—although it might be a bit grainier, it still works well in layered desserts.
Reheating
Since this is a no-bake filling, reheating is not necessary and not recommended. Serve chilled to enjoy the full creamy texture and fresh flavors.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
While whole milk ricotta is preferred for its creaminess and flavor, part-skim can be used if necessary. Just be aware the filling might be slightly less rich but still delicious.
Do I have to use mascarpone cheese?
Mascarpone is key to adding that luxurious creaminess. You could substitute with cream cheese for a different texture and flavor, but it won’t be quite as silky or authentic.
How can I make the filling smoother?
For an ultra-smooth texture, try blending the drained ricotta in a food processor before mixing in the other ingredients. This extra step helps completely eliminate any lumps.
Can I prepare the filling without chocolate chips?
Absolutely! The mini chocolate chips add a fun texture and sweetness contrast, but the filling is wonderful on its own or with other mix-ins like nuts or candied fruit.
Is this filling suitable for dietary restrictions?
This recipe is vegetarian-friendly and gluten-free, making it a great option for many dietary needs, though it does contain dairy, so it’s not suitable for those with lactose intolerance or milk allergies.
Final Thoughts
There is something truly special about this Creamy Ricotta and Mascarpone Cannoli Filling Recipe that turns simple ingredients into unforgettable indulgence. It’s a recipe I go back to time and again, perfect for impressing guests or treating yourself to a little Italian magic at home. Don’t hesitate to try it out, personalize it with your favorite mix-ins, and share the joy of homemade cannoli cream with the people you love.
Print
Creamy Ricotta and Mascarpone Cannoli Filling Recipe
- Prep Time: 15 minutes (plus at least 4 hours draining and 30 minutes chilling)
- Cook Time: 0 minutes
- Total Time: 4 hours 45 minutes
- Yield: About 2½ cups
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian, Gluten Free
Description
A luscious and creamy classic Italian cannoli filling made with smooth ricotta and mascarpone cheeses, sweetened with powdered sugar and infused with vanilla and cinnamon. Enhanced with mini chocolate chips and optional candied orange peel or pistachios, this no-bake cream is perfect for filling traditional cannoli shells or layering in other desserts.
Ingredients
Cheeses
- 2 cups whole milk ricotta cheese
- 1 cup mascarpone cheese
Sweeteners & Flavorings
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Add-ins (Optional)
- ¼ cup mini chocolate chips
- 2 tablespoons finely chopped candied orange peel or pistachios (optional)
Instructions
- Drain the Ricotta: Place the ricotta cheese in a cheesecloth-lined strainer set over a bowl and refrigerate for at least 4 hours or overnight to remove excess moisture, ensuring a thick and creamy filling.
- Prepare the Base Mixture: Transfer the drained ricotta to a mixing bowl and beat until smooth and creamy to remove any lumps for a silky texture.
- Add Other Ingredients: Add mascarpone cheese, powdered sugar, vanilla extract, and ground cinnamon to the ricotta. Mix thoroughly until the mixture is fully combined and has a creamy consistency.
- Incorporate Add-ins: Gently fold in the mini chocolate chips and, if using, the finely chopped candied orange peel or pistachios to evenly distribute throughout the filling without breaking their texture.
- Chill the Cannoli Cream: Refrigerate the cream for at least 30 minutes to allow flavors to meld and the texture to firm up before using as a filling.
Notes
- This cannoli cream can be used to fill traditional cannoli shells, spread on cookies, or layered in parfaits and other Italian desserts.
- For an extra smooth texture, blend the drained ricotta in a food processor before mixing with the other ingredients.
- Always chill the cream before piping or filling to ensure the best texture and ease of handling.
- If you prefer, you can omit the optional candied orange peel or pistachios without affecting the core flavor.
