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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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cannoli cream parfaits

Cannoli Cream Parfaits

Posted by: ari | well seasoned

Homemade cannoli cream is an easy dessert to make year round, but especially delicious on a warm day! The rich, creamy cannoli filling is made from ricotta cheese, powdered sugar, and fresh whipped cream, then mixed with warm, fragrant cinnamon and all spice. Add chocolate and crushed cannoli shells for crunch!

recipe +-

Posted by: ari | well seasoned
cannoli cream parfaits
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5 from 1 vote

Cannoli Cream Parfaits

Homemade cannoli cream is an easy dessert to make year round, but especially delicious on a warm day! The rich, creamy cannoli filling is made from ricotta cheese, powdered sugar, and fresh whipped cream, then mixed with warm, fragrant cinnamon and all spice. Add chocolate and crushed cannoli shells for crunch!
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: Italian
Keyword: cannoli filling, italian cannoli, no bake dessert, summer dessert
Servings: 5 servings
Calories: 482kcal
Author: ari | well seasoned

Equipment

  • Weck or mason jars

Ingredients

  • 2 cups ricotta
  • 1 cup confectioner's sugar sifted
  • 1 tsp ground cinnamon
  • ¼ tsp allspice
  • ½ cup heavy cream
  • cup chocolate shavings or mini chocolate chips, plus more for garnish
  • cup cannoli shells or chips crushed

Instructions

  • In a large mixing bowl, whisk ricotta until smooth. Add sifted sugar, cinnamon, and allspice, then whisk until combined. Set aside.
  • In the bowl of a stand mixer fitted with whisk attachment, whip heavy cream until stiff peaks form. 
  • Add whipped cream to ricotta and gently fold until just mixed. Carefully stir in ⅓ cup of chocolate shavings or mini chocolate chips.
  • Layer the base of your small jars (or one larger container) with an equal mix of crushed cannoli shells or chips and shaved chocolate, reserving some as garnish. Fill jars almost to the top with cannoli cream. Garnish with more crushed cannoli chips and chocolate. Refrigerate until ready to serve. 

Notes

  • We recommend using whole milk ricotta, which is thick and creamy. If you've got an hour to spare, nothing beats homemade ricotta cheese! Instructions included on how to strain ricotta (this works with store-bought or homemade!) to get thicker, creamier cheese.
  • To make ahead: cannoli cream can be made up to 3 days in advance. Assemble parfaits the day they are being served.
  • To use cannoli cream in traditional cannolis: purchase cannoli shells or make your own, then pipe filling into shells just before serving. Dip each end of cannoli in mini chocolate chips or crushed pistachios for crunch!
  • Some cannoli filling recipes are flavored with orange. To do this, add 1 tsp orange zest to filling when folding other ingredients together.

Nutrition

Serving: 1parfait | Calories: 482kcal | Carbohydrates: 53g | Protein: 15g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 84mg | Sodium: 93mg | Potassium: 211mg | Fiber: 2g | Sugar: 9g | Vitamin A: 788IU | Calcium: 234mg | Iron: 7mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!