Cannoli stuffed with ricotta

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By: Aldo Zilli From: Market Kitchen

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This recipe is classed as intermediate

Rating 3.50 / 5 (16 votes)

Prep time:
10 min
Cook time:
10 min

Topped with chocolate sauce, Aldo Zilli’s traditional Italian sweet treats make a perfect dessert


1. For the chocolate sauce: melt the dark chocolate and Toblerone in a stainless steel bowl over a pan of boiling water.

2. Add the cream and butter and stir until melted and smooth. Remove from the heat, stir in the liqueur and set aside.

3. Combine the ricotta, candied fruits, mint, sugar and liqueur in a bowl and mix until well combined.

4. To serve, fill the cannoli tubes with the ricotta filling and drizzle with chocolate sauce.


  • 250 g ricotta cheese
  • 50 g candied fruits, finely choped
  • 2 sprigs mint, leaves only, finely chopped
  • 2 tsp sugar
  • 35 ml coffee, liqueur
  • 4 large Cannoli (Italian pastry, wraps) from the supermarket

Chocolate sauce

  • 500 g dark chocolate, coarsley chopped
  • 1/2 a white Tolberone chocolate bar, broken into peices
  • 600 ml double cream
  • 50 g butter
  • 35 ml coffee

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Latest Comment


I tried to make the Cannoli for the first time ever. They came very good however i added a few twists to the recipe. I did not use the canded fruit or mint (as i do not like them) but instead used small chocolate flakes. The overall result was still great as everybody enjoyed them. By the way it is good to know that it did not take me 20 mins but 50 mins, however i am still a beginner in cooking.

Tom Bar Tom Bar  Posted 20 Jul 2010 9:00 PM