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Mascarpone Cannoli with Pistachios

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Picture of Mascarpone Cannoli with Pistachios
This scrumptious dessert is made with a Mascarpone cheese instead of the traditional Ricotta. It's all a matter of personal preference. My family prefers the smoother texture of the Mascarpone filling.

Note: You cannot make the cannoli ahead of time or the shells will get soggy. Make the filling and shells in advance and fill just before serving.
 
 
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Step 1: You will need some of these...

Picture of You will need some of these...
You wrap the dough around these little tubes for deep frying.

Step 2: Shells

Picture of Shells
Shells:
1 cup flour
1 1/2 T. sugar
1/2 t. unsweetened cocoa powder
1/4 t. cinnamon
1/4 t. sea salt
1/4 cup  Marsala
1 1/2 T. vegetable oil
1/2 egg white, lightly beaten
Semi-sweet chocolate - for dipping
Chopped pistachios or shaved chocolate for garnishing the ends

Combine flour, sugar, cocoa powder, cinnamon, and salt in a medium bowl.  Add the Marsala and oil and beat on medium speed until a smooth dough.  Knead lightly by hand on a lightly floured work surface until smooth and elastic.  Wrap in plastic and let rest for 30 minutes.

Divide the dough into 2 pieces.  Roll out into a thin sheet of dough or use the widest setting of a pasta machine.  Keep remaining pieces covered while working with dough.  Keep passing the dough through the settings until about the thickness of a penny.  Lay out on a floured work surface and cut out rounds with a 3 1/4 inch cutter (a small bowl works just fine).  Gather up scraps and reroll.

Pour oil into a heavy saucepan or large skillet to 3-4 inches.  Heat over medium heat until 380 degrees using a deep-fry thermometer.

Using cannoli tubes, wrap each round of dough around the tube and seal with just a dab of egg white.  Fry until golden, about 1 minute.  Using tongs, remove and place on paper towels to cool (about 5 minutes).  Carefully slide the forms out and let the shells cool completely.

Step 3: Dip the ends in dark chocolate

Picture of Dip the ends in dark chocolate
Melt the chocolate using a double boiler and dip the ends of each shell.   Once dry, store in a sealed container until ready to use.
thehbird4 months ago

The shells look a bit burnt ,but other than that they look great!

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Very Cool
made some a few hours ago and its still very liquidy like melted whipped cream what can i do?
Marcialled (author)  knex man1234561 year ago
Was your cream well whipped? I wonder if you could beat more at this point?
actually i just add some cornstarch and a bit of vanilla and cream of tartar and it didnt help much at first but then i just turned it on like 10 for a few seconds on a kitchen aid and now its nice and fluffy. but at first when i added everything besides the milk it was a good consistency but when i poured in the milk it just turned to ice cream soup. but i think i fixed it and add some cocoa powder.
groovymama1 year ago
Congrats!
shazni1 year ago
These look fantastic!
Voted! good luck!
vilasan1 year ago
Your Cannoli like art work.
bytehead1 year ago
I love the email description of a Mascarpone Wallet.
That's what I came to see. Cannolis are great, but a wallet made of mascarpone would have been much more interesting...
Cannoli is my favorite!
How many cannoli did you get out of this recipe?
Marcialled (author)  naomiandtom1 year ago
I expect to get about 12, depending on the thickness of the dough and unavoidable mishaps :-)
Leave The Gun Take The Cannoli!
GREAT recipe!
This is absolutely beautiful! I agree that mascarpone cheese is much nicer in cannoli. :D
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