Authentic Cannoli Filling Recipe (Easy Classic Cannoli Cream)
This authentic cannoli filling is rich, creamy, and perfectly balanced—not overly sweet, just like classic Italian cannoli. Made with ricotta, mascarpone, chocolate chips, and pistachios, it’s perfect for filling cannoli shells, dipping, or layering into desserts.
*This page may contain referral links for products I use and love. As an Amazon Associate, The Sprinkled Cakery earns a small commission on these links at no cost to you. Read my full disclosure here.
QUICK LOOK: AUTHENTIC CANNOLI FILLING RECIPE
Prep Time: 20 minutes
Filling Time: 10 minutes
Total Time: 30 minutes
Servings: 24 cannolis
Difficulty: Easy, Beginner Friendly Recipe that uses store-bought shells to save time
Versatile recipe: can be used as a filling or a dip!
This authentic cannoli filling is rich, creamy, and perfectly balanced — not overly sweet, just like classic Italian cannoli should be. Made with ricotta, mascarpone, chocolate chips, and pistachios, it comes together quickly and delivers that traditional cannoli flavor without complicated steps.
While this recipe is perfect for filling store-bought cannoli shells, this cannoli cream is incredibly versatile. Many stores now sell broken cannoli shells for dipping, but you can also serve it with fruit or graham crackers, spoon it into dessert cups, layer it into trifles, or use it as a cake or cupcake filling.
If you’re looking for more versatile filling recipes, try my Mascarpone Cream or Cookies and Cream Filling next!
And if you’re planning ahead for Easter, don’t miss my Easter Cinnabunnies: Ultra-Soft Tangzhong Cinnamon Roll Bunnies for a delicious breakfast/brunch and my Gluten Free and Dairy Free Cashew Butter Reese’s Eggs, or my Easy Tiramisu Without Eggs for an Easter dessert.
Here’s What You’ll Need to Make My Authentic Cannoli Filling
Ingredients:
- 24 cannoli shells: I used premade store-bought shells and filled them but you could always skip this step and use the cannoli cream as a dessert dip.
- 400 grams/2 cups of ricotta (drained overnight): Ricotta is the star of the filling, providing a creamy, smooth texture.
- 200 grams/1 cup mascarpone: Adds a rich, velvety texture and depth of flavor.
- ¾ cup powdered sugar: Sweetens the filling without making it too heavy.
- 2 tsp vanilla: Enhances the overall flavor.
- Lemon zest from 1 large lemon, optional: Adds a fresh, zesty brightness to the filling. You could also use orange zest.
- ½ cup mini chocolate chips: For those who love a bit of chocolatey goodness in their cannoli.
- ¼ cup crushed pistachios: Adds a delightful crunch and a hint of nutty flavor.
- 5 oz melted chocolate, optional: For dipping the shells, adding an extra layer of indulgence.
Check out my other Mascarpone Recipes:
Mascarpone Cream Filling Recipe
Supplies Needed:
- Mixing bowls
- Stand Mixer, Electric mixer or hand whisk
- Whisk
- Spatula
- Piping bag or zip-top bag
- Small bowls for dipping
- Baking sheet (for cooling dipped shells)
Step by Step Instructions:
- Drain the Ricotta: Place the ricotta in a cheesecloth-lined strainer and let it drain overnight in the refrigerator to remove excess moisture.
- Prepare the Filling: In a large mixing bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla, and lemon zest. Mix until smooth and well combined.
- Divide the Filling: If desired, divide the filling into two separate bowls. Add mini chocolate chips to one bowl, leaving the other one plain.
- Melt Chocolate and Dip the Cannoli Shells:
- Microwave Method: Place the chocolate in a microwave-safe bowl. Microwave it at 50% power in 30-second bursts, stirring well after each burst, until the chocolate is fully melted and smooth.
- Double Boiler Method: Fill a pot with a couple of inches of water and bring it to a simmer. Place a heatproof bowl on top of the pot, making sure the bottom of the bowl doesn’t touch the water. Add the chocolate to the bowl and stir continuously until it is fully melted and smooth.
- Dip the ends of the cannoli shells into the melted chocolate. For variety, dip some into crushed pistachios immediately after dipping in chocolate. Place on a baking sheet to set.
- Let the Chocolate Set:
- Place the dipped cannoli shells on a baking sheet lined with parchment paper.
- Allow the chocolate to set completely at room temperature, or place the baking sheet in the refrigerator to speed up the process.
- Fill the Cannoli: Once the chocolate is set, use a piping bag or zip-top bag to fill the cannoli shells with the prepared fillings. You can mix and match, making some with just the chocolate chip filling, some with pistachio-dipped ends and chocolate chip filling, and some plain. Optional: Dust with powdered sugar on top.
- Serve and Enjoy: Arrange the filled cannoli on a serving platter and enjoy immediately, or refrigerate until ready to serve.
Trish’s Tips for Success:
- Use High-Quality Ingredients: The best results come from using fresh, high-quality ingredients.
- Drain Ricotta Properly: Make sure to drain the ricotta overnight to avoid a runny filling.
- Variety is Key: Feel free to experiment with different combinations of fillings and toppings.
- Serve Fresh: Cannoli are best enjoyed fresh, so fill them just before serving to keep the shells crisp.
Flavor Variations:
- Chocolate Hazelnut Cannoli:
- Ingredients: Mix 2 tablespoons of Nutella into the filling for a rich chocolate hazelnut flavor.
- Toppings: Garnish with chopped hazelnuts and drizzle with melted chocolate.
- Citrus Burst Cannoli:
- Ingredients: Add the zest of one orange or lime along with the lemon zest and a teaspoon of lemon juice for a bright, zesty filling.
- Toppings: Dip the ends in white chocolate and sprinkle with candied citrus peel.
- Almond Cannoli:
- Ingredients: Add a teaspoon of almond extract to the filling and substitute crushed almonds for the pistachios for dipping.
- Toppings: Garnish with slivered almonds
- Peanut Butter Chocolate Cannoli:
- Ingredients: Swirl 2 tablespoons of peanut butter into the filling for a nutty twist.
- Toppings: Dip the ends in milk chocolate and sprinkle with crushed peanuts.
- Coconut Cannoli:
- Ingredients: Add 1/2 cup of shredded coconut to the filling for a tropical touch.
- Toppings: Dip the ends in dark chocolate and sprinkle with toasted coconut flakes or pieces.
Nut Alternatives:
- Walnuts: Substitute walnuts for a rich, earthy flavor.
- Pecans: Use chopped pecans for a slightly sweet and buttery crunch.
- Macadamia Nuts: Add chopped macadamia nuts for a creamy, tropical flavor.
- Hazelnuts: Perfect for a chocolate hazelnut variation or simply for a different texture.
Frequently Asked Questions:
Draining the ricotta overnight helps remove excess moisture and results in a thicker, creamier filling. However, if you’re short on time, you can still make the filling without draining the ricotta. Just be aware that the filling might be slightly softer but still delicious.
Yes, you can, but the mascarpone adds extra creaminess and richness to the filling.
Filled cannoli are best enjoyed immediately. If you need to store them, keep them in the refrigerator for up to a day, but note that the shells may soften over time.
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Fill the cannoli shells just before serving.
Absolutely! Dark, milk, or white chocolate can be used for dipping the shells or adding to the filling.
This cannoli cream is incredibly versatile and can be used in more ways than just filling cannoli shells. Here are some easy and delicious ideas:
– Fill cannoli shells (store-bought or homemade) just before serving
– Use as a dessert dip with broken cannoli shells, graham crackers, waffle cones, or biscotti
– Spoon into dessert cups and top with berries, chocolate shavings, or pistachios
– Use as a cake or cupcake filling for a cannoli-inspired dessert
– Layer into trifles or parfaits with cake cubes and whipped cream
– Pipe into pastries like cream puffs or mini tarts
– Serve with fruit such as strawberries, pineapple, or orange slices
If you love this authentic cannoli recipe, be sure to check out my delicious Easy Tiramisu Without Eggs recipe for another delicious mascarpone Italian dessert!
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
Don’t forget to tag me on Instagram so I can see and share your creations @thesprinkledcakery!
Authentic Cannoli Filling Recipe with Chocolate Chips and Pistachios
Equipment
- Cheesecloth
- strainer
- Mixing bowls
- Spatula
- Measuring Cups & Spoons
- Baking Sheet
- Parchment Paper
- Piping Bag or freezer bag
- Large round tip for piping bag. I used Wilton 1A
Ingredients
- 24 cannoli shells
- 400 grams/2 cups ricotta drained overnight
- 200 grams/1 cup mascarpone
- ¾ cup powdered sugar
- 2 tsp vanilla
- Lemon zest from 1 large lemon
- ½ cup mini chocolate chips
- ¼ cup crushed pistachios
- 5 oz melted chocolate
Instructions
Drain the Ricotta:
- Place the ricotta in a cheesecloth-lined strainer and let it drain overnight in the refrigerator to remove excess moisture.
Prepare the Filling:
- In a large mixing bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla, and lemon zest. Mix until smooth and well combined.400 grams/2 cups ricotta, 200 grams/1 cup mascarpone, ¾ cup powdered sugar, 2 tsp vanilla, Lemon zest from 1 large lemon
- Divide the Filling: If desired, divide the filling into two separate bowls. Add mini chocolate chips to one bowl, leaving the other one plain.
Melt Chocolate and Dip the Cannoli Shells:
- Microwave Method: Place the chocolate in a microwave-safe bowl. Microwave it at 50% power in 30-second bursts, stirring well after each burst, until the chocolate is fully melted and smooth.Double Boiler Method: Fill a pot with a couple of inches of water and bring it to a simmer. Place a heatproof bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water. Add the chocolate to the bowl and stir continuously until it is fully melted and smooth.
- Dip the ends of the cannoli shells into the melted chocolate. For variety, dip some into crushed pistachios immediately after dipping in chocolate. Place on a baking sheet to set.24 cannoli shells, 5 oz melted chocolate
Let the Chocolate Set:
- Place the dipped cannoli shells on a baking sheet lined with parchment paper. Allow the chocolate to set completely at room temperature, or place the baking sheet in the refrigerator to speed up the process.
Fill the Cannoli:
- Once the chocolate is set, use a piping bag fitted with a large round tip (I used Wilton 1A) or zip-top bag to fill the cannoli shells with the prepared fillings. You can mix and match, making some with just the chocolate chip filling, some with pistachio-dipped ends and chocolate chip filling, and some plain. Optional: Dust with powdered sugar on top.¼ cup crushed pistachios, ½ cup mini chocolate chips
Serve and Enjoy:
- Arrange the filled cannoli on a serving platter and enjoy immediately, or refrigerate until ready to serve.
Notes
- Use High-Quality Ingredients: The best results come from using fresh, high-quality ingredients.
- Drain Ricotta Properly: Make sure to drain the ricotta overnight to avoid a runny filling.
- Variety is Key: Feel free to experiment with different combinations of fillings and toppings.
- Serve Fresh: Cannoli are best enjoyed fresh, so fill them just before serving to keep the shells crisp.