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Test Kitchen Approved

Tiramisu Cannoli

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Yields

20 cannoli

Prep Time

30 Minutes

Cooking Time

10 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Can't choose between tiramisu and cannoli for dessert? Neither could we. So we combined them into one!

Pure Espresso Powder and a little rum in a mascarpone filling give classic tiramisu flavor to a simple cannoli filling. Dipped in melted chocolate and dusted with Dutch Cocoa powder to finish, you'll never say "ciao" to this cannoli recipe.

Ingredients

For shells:

20 dumpling wrappers

1 egg, beaten

Vegetable oil, to fry

For filling:

2 cups (16 oz.) mascarpone cheese

2/3 cup powdered sugar


1/2 tsp. gold or spiced rum

1/2 cup heavy cream

To assemble:

1 (4 oz.) bar dark chocolate, roughly chopped


Savory Spice ingredients in this recipe

Directions

Step 1: Fry shells

In a Dutch oven, heat 2 inches of oil to 350 degrees. Wrap dumpling wrappers one at a time around cannoli molds, using a small swipe of egg wash to keep wrapper closed. Fry for 30 seconds per side, or until lightly golden. Use tongs to remove shell from cannoli mold and return shell to oil to fry for 15 more seconds. Transfer to a wire rack over paper towels to drain excess oil.

Step 2: Make filling

In a medium bowl, combine mascarpone cheese, powdered sugar, Pure Espresso Powder, and rum. In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream to stiff peaks. Gently fold whipped cream into mascarpone mixture until combined and fluffy. Add to a piping bag fitted with a round tip and let chill.

Step 3: Decorate shells

In a small pot, bring 1-inch of water to a simmer. Place a small, heat-proof bowl on top, ensuring bottom of bowl does not touch water. Add chocolate to bowl and let melt, stirring occasionally. Once melted, dip each end of fried cannoli shells in chocolate. Set on a wire rack and transfer to refrigerator to harden.

Step 4: Assemble

Pipe filling into shells, half into each side so entire shell is filled. Dust with Dutch Cocoa Powder to finish. Cover and chill until ready to serve.