Strawberry & Cannoli Cream Recipe
Make Strawberry & Cannoli Cream Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cannoli Shells (store-bought or homemade)
Strawberry Filling
Cannoli Cream
Garnish
Method
Cannoli Shells (store-bought or homemade)
Prepare shells
If using store-bought shells, inspect for cracks and warm briefly in a 300°F (150°C) oven for 3–4 minutes to refresh crispness. Allow to cool completely before filling. If using homemade, make shells according to your recipe and cool completely.
Dust shells lightly with 1–2 tbs powdered sugar just before serving.
Strawberry Filling
Cook strawberries into a compote
Place diced strawberries, 3 tsp granulated sugar, and 1 tsp lemon juice in a small saucepan over medium heat. Stir and bring to a gentle simmer. Cook until strawberries soften and release juice, about 5–7 minutes.
Mix cornstarch and cold water in a small cup to make a slurry. Stir the slurry into the simmering strawberries and cook 1 minute more until slightly thickened. Remove from heat and let cool to room temperature, then chill in the refrigerator until cold (about 30 minutes). The mixture should be thick but spoonable.
Cannoli Cream
Prepare ricotta
Place ricotta in a fine-mesh sieve set over a bowl and press or let drain 20–30 minutes to remove excess whey for a thicker cream. If pressed for time, line a sieve with paper towel and press gently for 10 minutes.
Make the cream
In a large mixing bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla extract, and orange zest (if using). Beat with a hand mixer on low-medium just until smooth and combined, about 1–2 minutes. Scrape down the bowl.
Whip cream and fold
In a separate chilled bowl, whip the cold heavy cream to soft peaks (about 2–3 minutes). Fold one-third of the whipped cream into the ricotta-mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until uniform. Fold in mini chocolate chips and adjust sweetness to taste.
Transfer the cannoli cream to a piping bag fitted with a medium round tip (or a sturdy zip-top bag with a corner snipped). Keep chilled until ready to assemble.
Assembly & Garnish
Fill shells
Pipe about 2–3 tablespoons of cannoli cream into each shell from both ends so the center is filled. If you prefer a swirl, pipe into one end and let cream push through to the other. Reserve about 1/4 cup cream for garnish if desired.
Add strawberry component
Top or spoon about 1 tablespoon of the chilled strawberry compote onto the cream-filled ends of each cannoli (or place a small spoonful in the center of an open shell). If using whole strawberries for garnish, halve them and place one half on top of each cannoli or serve alongside.
Lightly dust the finished cannoli with powdered sugar. Sprinkle chopped pistachios over the ends if using. Serve immediately for best crispness. If you need to store, keep shells and filling separate; assembled cannoli will soften after a few hours in the refrigerator.