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Italian Cream Stuffed Cannoncini

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Delicate and crisp cannoncini shells filled with a silky ricotta-mascarpone cream flavored with vanilla, almond, and lemon zest, finished with chocolate chips, pistachios, and a dusting of powdered sugar for an elegant no-bake Italian dessert.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 12 cannoli shells (cannoncini)
  • 1 cup ricotta cheese, well drained
  • 1/2 cup mascarpone cheese
  • 1/3 cup powdered sugar, plus extra for dusting
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup mini chocolate chips
  • 2 tablespoons finely chopped toasted pistachios
  • Zest of 1 medium lemon
  • 1/4 cup heavy cream, whipped to soft peaks

Instructions

  1. Place drained ricotta and mascarpone in a large bowl and beat until smooth and creamy.
  2. Add powdered sugar and mix until fully incorporated.
  3. Stir in vanilla extract, almond extract, and lemon zest until evenly combined.
  4. Fold in mini chocolate chips and chopped pistachios.
  5. Gently fold whipped heavy cream into the mixture until light and airy.
  6. Transfer filling to a piping bag fitted with a round or star tip.
  7. Pipe filling into both ends of each shell until completely filled.
  8. Arrange on a serving platter and dust lightly with powdered sugar just before serving.

Notes

  • Drain ricotta thoroughly to prevent a runny filling.
  • Fill shells just before serving to keep them crisp.
  • Store filling separately in the refrigerator up to 2 days.
  • Do not freeze filled cannoncini as texture may change.
  • Orange zest can be substituted for lemon zest.
  • Almond extract can be omitted or replaced with extra vanilla.

Nutrition

Find it online: https://savorymomskitchen.com/italian-cream-stuffed-cannoncini/