Tiramisu Cannoli: An Italian Hybrid Dessert Recipe

Place a mixing bowl and the beaters from an electric mixer in the freezer to chill for 10-15 minutes.

Dissolve the espresso powder in 1 ½ teaspoons hot water. Set aside to cool completely, about 5 minutes.

Place the heavy cream in the cold bowl and beat with an electric mixer on low until soft peaks form. Sprinkle the cornstarch over the cream and continue to beat on medium until stiff peaks form. Set aside.

Place the drained ricotta, mascarpone, powdered sugar, cocoa powder, and cooled espresso in a second mixing bowl and stir gently until evenly combined, breaking up any lumps with a fork.

Gently fold in the whipped cream.

Transfer the mixture to a piping bag with a round tip or a zip top bag with a hole cut into one corner.

Pipe the filling into each side of the cannoli shells, filling the middle first and making the filling even with the ends of the shells.

Dust the cannoli first with cocoa powder and then with powdered sugar. Decorate the ends with optional chocolate chips, if using.

Serve immediately or refrigerate until ready to serve.

Equipment Needed

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