For best results, use fresh ricotta, which is sold at Italian delis and specialty cheese shops. Avoid packaged brands that include gelatin and preservatives, as these can be watery and have a grainy texture. Prepared cannoli shells are sold at Italian markets.
Ingredients
Makes 25
Step 1
Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not puree). Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.)
Step 2
Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve.
*Italian cream cheese; available at many supermarkets and Italian markets.
Leave a Review
Reviews (8)
Back to TopToo much--flavor, money, time--just too much. That said, I gave it 2 stars b/c with 2 cups of the left over filling I added 12oz cream cheese, 4 eggs, dash vanilla; followed random water bath recipe with chocolate graham cracker crust and came out with a delicious cheesecake.
HungryPhD
New Orleans
3/20/2013
Too much everything--flavor, money, time-just too much. That said, I had about 2 cups leftover filling, added 12oz cream cheese, 4 eggs, dash vanilla, made a chocolate graham cracker crust, followed random water bath recipe and came out with a delicious cheesecake.
Edibile
New Orleans
3/20/2013
受评论家吃这个啊f the bowl, I brought the filling with some waffle cone pieces (and I've used sugar cones with good results too) as a dip to more than one party. HUGE hit. absolutely delicious. Caught my husband sneaking home the leftovers and eating it by himself during a hockey game.
Live2EatResponsibly
Chicago
5/5/2012
A long run for a short slide.
Anonymous
Washington, DC
10/18/2009
Subbed dried blueberries for the cherries and they worked fine. This filling was outstanding. I ate a good deal of it straight out of the bowl with a spoon. It was very easy to make and mighty tasty.
FeeeBeee
12/30/2007
I've made this twice. It's easy and the best cannoli I've ever had. Great blend of flavors. It alwasys wows my guests!
archiesmom
Olympia, WA
11/19/2007
I have made this twice now and received kudos both times. I doubled the mascarpone the second time and had much better results. This is quite possibly the easiest and quickest dessert I have ever made.
Anonymous
Napa, CA
2/25/2005
I have never had a cannoli before this recipe so I wasn't sure what to expect. A week later I was eating at Sal's which is an Italian place, and ordered their cannoli, to my suprise this recipe had more flavor. My only suggestion is try to find the fresh ricotta, it's worth it.
Anonymous
Portland, OR
12/16/2004
