Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tiramisu
Cannoli
Method
Tiramisu
Prepare the Coffee
Brew 2 cups of espresso or strong coffee and let it cool to room temperature.
Mix Mascarpone and Cream
In a mixing bowl, combine 1 cup of mascarpone cheese, 1 cup of heavy cream, 3 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract. Whip until light and fluffy.
Assemble Tiramisu
Dip each ladyfinger into the cooled coffee for about 1 second, then layer them in a 9x9 inch dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Chill
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Serve
Before serving, dust the top with cocoa powder and garnish with dark chocolate shavings.
Cannoli
Make the Filling
In a mixing bowl, combine 2 cups of ricotta cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy.
Add Chocolate Chips
Fold in 1 cup of mini chocolate chips into the ricotta mixture.
Fill Cannoli Shells
Using a piping bag, fill each cannoli shell with the ricotta mixture. Make sure to fill both ends.
Garnish
Sprinkle the ends of each filled cannoli with chopped pistachios.
Serve
Serve immediately for best texture, or refrigerate until ready to serve.