These Red White and Blue Cannoli make for a festive and tasty 4th of July dessert! (Hint: Using store-bought cannoli shells makes this recipe super easy!)
Prep Time10mins
Cook Time0mins
Draining Time2hrs
Total Time2hrs10mins
Course: Dessert
Cuisine: American, Italian
Keyword: cannoli, red white and blue
Servings: 12servings
Calories: 206kcal
Author: David
Ingredients
For the Filling
115-oz. container whole milk ricotta cheese (see note)
½cupconfectioner’s sugar
1½tspvanilla extract
¼tspground cinnamon
2-3tsplemon zestzest of 1 lemon
½cupheavy whipping cream
For the Cannoli
12full-sizedor 24 mini cannoli shells (see note)
¼cupmini chocolate chips
¼cupredwhite and blue sprinkles
powdered sugarfor dusting tops
Instructions
For the Filling
Place ricotta in a fine mesh strainer and set over a large bowl. Cover bowl lightly with plastic wrap and place in the refrigerator for 1-2 hours. (Note: ricotta can be drained overnight.)
Using a medium mixing bowl, whisk together the ricotta, confectioner’s sugar, vanilla, cinnamon and lemon zest.
Using a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the ricotta mixture.
Cover and refrigerate for at least 1 hour.
For the Cannoli
Using a pastry bag with no tip, fill each cannoli shell with the ricotta filling.
Place mini chocolate chips and sprinkles in a shallow bowl. Dip each end of the cannoli into mixture. Dust tops of cannoli shells with powdered sugar.
Serve immediately. (Cannoli shells will soften once filled, so plan on filling the shells as close to serving as possible.)
Notes
Unfilled cannoli shells are often available in either the baking aisle or from the bakery department at most supermarkets.I recommend whole milk ricotta when making cannoli filling.