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
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.
thehbird11 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
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