Strawberry Cannoli
These strawberry cannoli are a fresh and easy take on the classic Italian dessert, with crisp cannoli shells filled with creamy sweetened ricotta and juicy strawberries. They’re quick to put together with no baking required, making them perfect for summer parties, Mother’s Day, Valentine’s Day or any special occasion when you want an impressive dessert with minimal effort.
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Strawberry Cannoli
Ingredients
- 1 cup ricotta
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 1 1/2 cups strawberries finely chopped
- 6 cannoli shells
- 1 tbsp powdered sugar to finish
- 1/2 cup strawberries sliced, for serving
Instructions
- Place the ricotta, powdered sugar, vanilla, and lemon zest in a bowl. Mix until smooth.1 cup ricotta, 3 tbsp powdered sugar, 1/2 tsp vanilla extract, 1 tsp lemon zest
- Wash and dry the strawberries. Finely chop them into 1/8 inch pieces and gently fold them through the ricotta mixture, reserving 1/4 cup as extra garnish.1 1/2 cups strawberries
- Spoon or pipe the ricotta mixture into both ends of each cannoli shell.6 cannoli shells
- Dust generously with icing sugar and place slices at the ends.1 tbsp powdered sugar, 1/2 cup strawberries
- Eat straight away while the shells are crisp. Enjoy!
Notes
Nutrition
Ingredients and substitutions
- Cannoli shells: I use store-bought cannoli shells for a quick and easy dessert.
- Ricotta: Full-fat ricotta is the authentic choice. For a creamier filling, mascarpone or whipped cream can be used instead.
- Sugar: Powdered sugar sweetens the ricotta and helps create a smooth filling. Adjust to taste if your strawberries are particularly sweet or sour.
- Vanilla: Extract or vanilla bean paste are best but you can use vanilla essence if needed.
- Strawberries: Fresh, ripe strawberries are best. Chop them finely so they mix easily into the filling. Other fresh berries such as raspberries or blackberries can be used for a different flavour.
- Lemon: Lemon zest adds a fresh citrus note that balances the sweetness.
Recipe tips
Fill just before serving. The ricotta filling will gradually soften the cannoli shells, so for the best texture, fill them as close to serving time as possible.
Drain the ricotta if needed. If your ricotta is particularly wet, drain off any excess liquid before making the filling. This helps keep the filling thick and creamy.
Use ripe strawberries. Sweet, ripe strawberries give the filling the best flavour. Finely chop them so they’re easy to pipe into the shells.
Don’t overmix. Gently fold the strawberries through the ricotta to keep the filling light and creamy.
