Cannoli with Mascarpone Lemon Cream

Cannoli with Mascarpone Lemon Cream

  • Preparation 1 h
  • Cooking 20 min
  • Chilling 1 h
  • Servings 12

Holy cannoli! The filling for this Italian treat is typically made from sweetened ricotta cheese, but we squeezed in a little citrus with a luscious lemon curd and mascarpone cream. To assemble, the purists all agree: Only fill the shells at the last minute so your cannoli don’t lose their signature crunch.

Featured in RICARDO Magazine SPRING 2018
  • Vegetarian
  • Nut-free




  • Assembly

Note from Ricardo

Both the cannoli shells and filling can be made in advance. The fried shells freeze well and can be filled right before serving.

Personal Note