Let’s face it: Cannoli are the perfect Summer dessert! Especially if you buy the pre-made shell (we have a really good one from Italy). They are made with fresh cheese, best served slightly chilled and you don’t have to cook anything!
This recipe is a simple one. You can choose which local Ricotta you prefer: Cow, Sheep or Goat’s milk. The Cow and Goat come from Ugly Goat Milk Company in Parker, Colorado and the Sheep’s milk ricotta is made at Fruition Farms in Larkspur, Colorado.
For the Shell: Buy them! They’re fried in vegetable shortening and you don’t want to see that! Just pretend they are healthy little crispies!!
For the Filling:
- ¾ cup ricotta cheese- Cow, Goat or Sheep’s milk (If the ricotta is wet, you may want to drain it overnight in cheesecloth and squeeze dry.)
- ¾ cup mascarpone cheese
- ½ cup powdered sugar (More or less depending on how sweet you like it.)
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
Mix all of the ingredients together and let chill at least a few hours.
When ready to serve, use a zippy bag with the corner cut to use as a piping bag.
Pipe filling into one end of a shell to the center. Then pipe more into the other end.
Let the filling overflow out of each end of the shells just a bit.
If desired, sprinkle with powdered sugar on top right before serving. Or, you can add shaved chocolate on the ends or in the cream itself.