Simple Cannolis with Mascarpone Filling

A classic Cannoli with creamy filling, a crunchy exterior, and decorative garnishes to finish off this delightful Italian dessert!


These cannolis look beautiful for parties, store easily, and require minimal hands on work.
Prep Time 15 minutes
1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Italian


  • Cannoli Molds
  • Hot Oil Thermometer
  • Piping Bag and Tip



  • 2 Cups Whole Milk Ricotta Cheese
  • 1 Cup Mascapone Cheese
  • 1 Cup Confectioners Sugar
  • 1/3 Cup Mini Chocolate Chips
  • 1/2 Tsp Cinnamon
  • 1 Tsp Vanilla Extract


  • 2 Cups All-Purpose Flour
  • 2 Tbsp Granulated Sugar
  • 1/2 Tsp Cinnamon
  • 1/2 Cup Marsala Wine Plus more if needed
  • 1 Egg Yoke White reserved for later
  • 1 Tbsp Canola Oil


  • 1 Qt. Canola Oil
  • Egg White For sealing dough


  • Powdered Sugar
  • Chocolate Shavings
  • Chopped Pistachios
  • Sprinkles



  • Place cheeses and sugar in bowl of electric mixer and mix until well combined and creamy. Keep in mind that ricotta has a slightly grainy texture.
  • Add in the vanilla and cinnamon. Mix until combined.
  • Add in mini chocolate chips and fold into filling mixture.
  • Cover with plastic wrap and refrigerate for a minimum of 1 hour.


  • In large bowl add the flour, sugar, cinnamon, and salt. Whisk to combine.
  • Add the egg yoke, wine, and oil. Mix until dough forms and is smooth. If it is too crumbly, add another tablespoon of wine and mix.
  • Turn dough ball out onto the counter and flatten slightly with the palm of your hand. Wrap in plastic wrap and let rest 30 minutes.
  • Heat oil for frying to 350Fº. Make sure to use a heavy bottomed pan like a dutch oven.
  • Flour your work surface and rolling pin. Roll 1/4 of the dough out as thin as possible, about 1/8 inch. Repeat with the remaining dough.
  • Using a 4-inch cookie cutter or biscuit cutter, cut out dough circles.
  • Wrap each dough round onto a cannoli mold. Seal the edges together with egg white. Place into hot oil using tongs. (Do not just drop the molds into the oil) and make sure each is coated with oil. Fry until golden brown and crispy, about 3 minutes.
  • Remove cannolis from oil and remove the mold once cool enough to handle.
  • Repeat with any remaining dough.
  • Let all shells cool completely.


  • If dipping ends in chocolate, melt your chocolate and dip each end in the chocolate. Sprinkle with nuts or sprinkles. Let cool completely. To speed up cooling, you can refrigerate the dipped shells for 10 minutes.
  • Fit piping bag with a 1M piping tip. Fill piping bag with filling.
  • Fill cannoli by squeezing filling into one end and then the other end. Sprinkle with topping of choice, we used crushed pistachios, chocolate shavings, and sprinkles.
  • Finish the cannoli with a sprinkling of powdered sugar or chocolate drizzle.
  • Refrigerate until ready to serve.
  • Leftovers can be stored in an airtight container in the refrigerator. Cannolis will last up to 3 days but keep in mind that the longer they sit, the softer the shell will become.


This recipe works best in the following order:
    1. Make the filling and chill for 1 hour or more.
    2. Make the dough for the shells. Let dough rest for 1/2 hour.
    3. Heat the oil and fry shells. Let rest until completely cool.
    4. If dipping the shells in chocolate, do so now and let cool in refrigerator for 10 minutes.
    5. Fill each cannoli with filling.
    6. Garnish with toppings of choice. 

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