Irresistible Italian Cannoli Ricotta Cake in 20 Minutes
Italian Cannoli Ricotta Cake with creamy ricotta filling, chocolate drizzle, and pistachio crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 cannoli shells (store-bought or homemade)
- Powdered sugar (for dusting)
- 2 cups whole milk ricotta cheese (well drained)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest (freshly grated)
- 1/3 cup mini chocolate chips
- Melted dark chocolate (for drizzling)
- 1/4 cup chopped pistachios
- Extra mini chocolate chips
- Extra orange zest for garnish
Instructions
- Prepare the Ricotta Cream: Beat drained ricotta, powdered sugar, vanilla, and orange zest until smooth and fluffy. Fold in mini chocolate chips.
- Fill the Cannoli Like a Pro: Transfer ricotta mixture to a piping bag and pipe generously into both ends of each shell.
- Add the Chocolate Drizzle: Drizzle melted dark chocolate over the top of each filled cannoli.
- Top with Pistachio Crunch: Sprinkle chopped pistachios, extra chocolate chips, and orange zest on top.
- Dust & Serve: Lightly dust with powdered sugar right before serving.
Notes
- Use well-drained ricotta for a thicker filling.
- Serve immediately for the best crispy shell texture.
- Adjust sweetness by adding more or less powdered sugar.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 25g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
Find it online: https://www.homeydishes.com/italian-cannoli-ricotta-cake-recipe/