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Cannoli Station

madonna + child
Prep Time:
45 mins
24 mini cannolis

Chef notes

When it comes to dessert, you can't beat a custom cannoli! I love this approach because it's fun and interactive — the kids absolutely love it. This is my six-year-old son Roman's favorite dessert.

Technique tip: To provide a more professional-looking presentation, use a piping bag with a star tip to pipe the cream into the cannolis.

Swap option: You can use plain instead of impastata ricotta.


Cream Filling
  • pounds ricotta impastata (a rich ricotta with low moisture content)
  • 9 ounces powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 1/2 teaspoon cinnamon
  • 1/4 cup mini chocolate chips
Cannoli Station
  • 24 mini cannoli shells
  • cream filling (recipe above)
  • powdered sugar, in a small shaker
  • 1 cup mini chocolate chips
  • 1/2 cup crushed pistachios
  • 1/4 cup diced candied orange pieces
  • 1/2 cup crushed toasted almonds
  • 1 cup toasted shredded coconut
  • 2 cups chocolate-hazelnut spread, warmed
  • 1/2 cup crushed toffee bits


For the cream filling:


In a mixing bowl, blend the ricotta impastata with the sugar.


Add the vanilla and orange extracts and cinnamon; mix well.


Fold in the mini chocolate chips.


Scoop ricotta filling into a pastry bag fitted with a star tip.

For the cannoli station:

Fill each cannoli shell with cream filling.

Arrange the remaining add-on ingredients in separate bowls for dipping and garnishing so that people can customize their cannoli!