Cannoli Cream Recipe

Drain and prepare ricotta

Place the ricotta in a fine-mesh sieve or cheesecloth-lined strainer set over a bowl. Cover and refrigerate for at least 1 hour (preferably 2–4 hours) to remove excess whey. For faster results, gather the cheesecloth ends and gently press; continue until much of the liquid is gone. Use a spoon to break up any large curds so the ricotta is smooth.

Whisk and refine ricotta

Transfer the drained ricotta to a medium bowl. Whisk by hand vigorously for 1–2 minutes (or pulse briefly in a food processor — about 10–15 one-second pulses) until smooth and slightly creamy. This removes graininess and ensures a silky texture for the filling.

Beat mascarpone and sugars

In a separate large bowl, combine the cold mascarpone, sifted powdered sugar, and granulated sugar. Using a handheld mixer on low speed (or a whisk), beat just until smooth and combined — about 30–45 seconds. Do not overbeat mascarpone or it may become too soft or break.

Combine cheeses and flavorings

Fold the smoothed ricotta into the mascarpone mixture with a rubber spatula until fully incorporated and uniform in color. Add the vanilla extract, orange zest, pinch of salt, and cinnamon (if using). Stir gently to combine.

Whip cream to soft peaks

In a chilled small bowl, pour the cold heavy cream. Using clean beaters, whip the cream on medium-high speed until soft peaks form — the cream should hold a gentle peak that slightly droops when the beaters are lifted. This will lighten the filling.

Fold whipped cream in

Fold one-third of the whipped cream into the cheese mixture to lighten it, then fold in the remaining cream in two additions until fully incorporated and airy. Use gentle strokes to preserve volume.

Add chocolate and mix-ins

Gently fold the mini chocolate chips (or chopped chocolate) and half the chopped pistachios (if using) into the cream. Reserve the rest of the pistachios for garnish. Taste and adjust sweetness or vanilla if needed.

Chill and set

Transfer the cannoli cream to an airtight container, cover, and refrigerate for at least 1 hour to let flavors meld and the texture firm slightly. For best texture and easier piping, chill 2–4 hours. The cream will thicken as it cools.

Serve or fill shells

When ready to use, stir gently to loosen if needed. For piping into shells, fit a piping bag with a large round or star tip, fill with cream, and pipe into prepared cannoli shells just before serving to avoid sogginess. Alternatively, spoon into glasses for parfaits or use as a dip with cookies or fruit.

Storage

Keep leftovers refrigerated in an airtight container for up to 3 days. Stir gently before using. Do not freeze — freezing can alter the texture of the cream and make it grainy.