Cannoli With Ricotta, Almond & Mascarpone Cream, artwork by Georgie Thompson

Posted on
in Art & Design, Illustrated Recipes, Recipes, Baked & Sweets

Illustration by Georgie Thompson

Cannoli With Ricotta, Almond & Mascarpone Cream, artwork by Georgie Thompson

Posted on
in Art & Design, Illustrated Recipes, Recipes, Baked & Sweets

Cannoli (plural for cannolo, meaning ‘little tube’) a classic Sicilian dessert. Crunchy pastry filled with ricotta and marscapone, what’s not to love!?

Cannoli with Ricotta, Almond & Mascarpone Cream 

Cannoli Shells

  • 1 cup plain flour
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup masala (sweet wine)
  • 1 egg white, lightly beaten
  • 1 1/2 tablespoons vegetable oil
  • confectioners sugar, for dusting
  • grapeseed oil, for frying

Ricotta, Almond and Mascarpone Cream

  • 1 cup ricotta
  • 3/4 cup mascarpone cheese
  • 1/2 cup confectioners sugar
  • 1 tablespoon amaretto
  • 1/4 cup almond meal

To make the the Cannoli shells

Combine flour, sugar and salt in a bowl. Add marsala and oil and beat until dough comes together. Knead dough on a lightly floured surface until smooth and elastic (about 15 minutes). Wrap in plastic, and let rest for 30 minutes – 1 hour.

Divide dough into two pieces. Pass one piece of dough the widest setting of a pasta machine. Continue  passing the dough through narrower settings until it is about 2mm thick. Alternatively, if you don’t have a pasta machine, you can roll it out using a rolling pin. Lay on a floured surface and cut out rounds to desired sized, anywhere 5-7mm diameter. Gather scraps and reroll.

Wrap each round of dough around a cannoli form*, or a small wooden rod, sealing closed with a dab of egg white. If using a wooden rod, coat in flour before rolling cannoli dough around to prevent sticking.

Heat a generous amount of oil in a heavy saucepan (about 4 inches). Heat over medium heat. Working in small batches of 3/4, fry until golden all over (about 1 minute). Carefully remove from oil and drain on paper towel. Let cool for 5 minutes and carefully slide out forms and let shells cool. Continue the rolling and frying process with remaining dough and set shells aside until ready to use.

* Cannoli rods are small stainless steel rods that can be purchased from any good kitchen store. If not, I used a wooden rod from a hardware store cut into small sections.

To make the Ricotta, Almond and Mascarpone Cream filling

Place all ingredients into a bowl and whisk until well combined. Cover and refrigerate for at least 2 hours, or until ready to use.

To stuff Cannoli

This can be done using a piping bag*. Place piping bag inside of cannoli shell and squeeze a generous amount filling, making sure that the filling is distributed evenly from end to end. Repeat the process with remaining shells. Dust generously with confectioners sugar to serve.

* If you don’t have a piping bag, you can fashion a makeshift version by filling in a medium zip lock bag and cut a small section of the corner off.

Our art/music director and all-round  gadget girl has stepped up to illustrate the almond cream cannoli ‘cigars’. It’s a dreamy noir-esque landscape where not everything is quite what it seems.