Cannoli, Cannoli, Cannoli, I want a Cannoli. That is what I say every time we go to an Italian restaurant! A Cannoli has always been what I craved for dessert. The light flaky shell and creamy filling are so satisfying after a meal like eggplant parm, lasagna or ravioli! What I love about the Cannoli is it is not heavy or overly sweet. The blending of cheeses is so smooth in the filling and sweetened just so. All I needed for additions is a couple mini chocolate chips on the end or pistachios.
So oh yeah, I better get to why these are Cannoli cup desserts and not the whole Cannoli. I had never made them so in my mind, I thought those suckers would hard to pipe the filling in....but guess what? It was super easy so after I made the Cannoli Cups, I had leftover shells so the whole
Cannoli got made too and I impressed myself, lol.
What you'll need
MINI CANNOLI CUPS
1 (8 oz) tub of Mascarpone Cheese
1 (12-15 oz) tub of whole milk ricotta cheese
1 cup powdered sugar
For topping: Mini Chocolate chips and crushed pistachios
Crush 3 Cannoli shells in a Ziploc quart bag with a meat mallet or hammer. Place some pieces in the bottom of mini dessert cups. In a mixing bowl, mix the 2 cheeses for about 2 minutes until very smooth, add powdered sugar and mix for another minute. Pipe or spoon mixture on top of shells. Top with desired topping like mini chocolate chips and crushed pistachios. Add the remaining Cannoli shells pieces to the top. Chill for at least 30 minutes before serving.
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