Cooking with beer, wine and spirits

Cannoli with Amaretto Cream Filling

Cannoli with Amaretto Cream Filling

The first time I tried a cannoli it was a homemade version made by my grandmother-in-law. When my husband’s cousin, Karina (one of my best friends since high school) found out that I started this blog, she suggested this boozy variation of the recipe.

Having never made a cannoli before this, I can say that it’s a lot easier than I would have expected. To be clear, I had no intention of making the shells from scratch. Why put myself through all of that intensive labor when I can buy fresh shells for 60 cents a pop at my local Publix?

It took a few attempts to get the texture of the filling exactly how I wanted it. While my husband’s family often uses brown sugar, I couldn’t figure out how to smooth out the grittiness that came with it, so I just skipped it altogether. The addition of the Amaretto also thinned out the filling too much for my liking, which was resolved by tripling the amount of whipped cream.

Amaretto Cannoli filling

Maybe one day, when my baking skills (and patience) improve, I’ll take a stab at the homemade shells. I did find a few promising shell recipes that involve white wine…

Cannoli Amaretto filling

 

Cannoli with Amaretto Cream Filling

This cannoli recipe is the perfect dessert to make if you want to impress company with minimal effort. The filling can be made in advance and stored in the fridge, and it only takes minutes to fill the shells and arrange a plate for serving.
Course Dessert
Cuisine Italian
Servings 8 cannoli

Ingredients

  • ¾ c. heavy whipping cream
  • 1 lb. ricotta cheese strained
  • 1 c. powdered sugar plus additional for topping
  • 1 tsp. cinnamon
  • 2 tbsp. Amaretto liqueur
  • ¼ c. semisweet mini chocolate chips plus additional for topping
  • 8 cannoli shells

Instructions

  1. Place the ricotta cheese in a large mixing bowl and whisk until smooth
  2. Slowly sift in the powdered sugar and cinnamon, mixing well to ensure there are no lumps
  3. Pour in the Amaretto and mix well to combine
  4. Whip the heavy cream until stiff peaks form before folding into the ricotta mixture
  5. Stir in the chocolate chips and transfer the mixture to the refrigerator for 3 hours
  6. When ready to serve, use a pastry bag to pipe the filling into the shells on either end
  7. Garnish either end with the additional chocolate chips and sprinkle with powdered sugar, if desired

Recipe Notes

  • If using fresh store-bought shells, toast them in the oven at 350F for 3-5 minutes for an extra crunch. Allow to cool before filling.
  • If you don’t have a pastry bag, a zip lock bag with a corner cut off also works in a pinch.

 



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