Classic Sicilian Cannoli: Crisp Shells and Creamy Ricotta Filling

If there is one dessert that captures the heart of Sicilian pastry tradition, it is the cannolo. A classic Sicilian cannoli recipe involves crisp, golden shells filled with sweetened ricotta—a staple in Sicilian festivities for centuries. Growing up, I always knew a celebration was coming when the kitchen filled with the aroma of fried pastry and powdered sugar. Nonna would stand by the stove with a smile, rolling each shell with practiced hands while reminding us that cannoli should be filled at the last moment to keep their signature crunch.

Cannoli bring together the essence of Italy: simplicity, craftsmanship, and a touch of indulgence. With just a few quality ingredients and a little technique, you can recreate this iconic dessert in your own kitchen. Let’s bring Sicily’s sweetest treasure to life step by step.

Fast Facts

• Prep Time: 30 minutes
• Chill Time: 1 hour
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Difficulty Level: Intermediate
• Course: Dessert/ Dolce

Ingredients

For the Cannoli Shells (Approx. 12–14 shells)

• 2 cups (250 g) all-purpose flour
• 2 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 3 tablespoon cold butter, cubed
• 1 large egg
• ½ cup sweet Marsala wine (or white wine)
• Vegetable oil for frying

Ricotta Filling

• 1 ½ cups ricotta cheese, well drained
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• ¼ cup mini chocolate chips (optional)
• 2 tablespoon candied orange peel, diced (optional)

Assembly & Garnish

• Extra powdered sugar for dusting
• Additional chocolate chips or pistachios for ends

Equipment

Common Kitchen Tools You Likely Already Have

These everyday items are found in most home kitchens and are all you need for mixing, draining, and assembling the filling.

• Mixing bowls for preparing the ricotta and dough.
• Fine mesh strainer or cheesecloth to drain ricotta until completely dry.
• Rolling pin to shape the cannoli shells thinly.
• Cutting board and chef’s knife for prepping garnishes.
• Slotted spoon to remove fried shells safely.
• Tongs to transfer shells and handle hot oil carefully.
• Paper towels for draining excess oil after frying.
• Cooling rack to keep shells crisp.

Specialty Tools for Classic Italian Cannoli (Highly Recommended)

These Italian pastry tools help you achieve true Sicilian bakery results. They are affordable, easy to find online, and designed specifically for homemade cannoli.

• Cannoli molds or metal tubes to wrap the dough and fry into perfect shells.
• Deep fryer or heavy skillet for controlled frying.
• Piping bag with round or star tip for clean, professional filling.
• Instant-read thermometer to maintain oil between 350 to 365 degrees Fahrenheit.

Looking to upgrade your Italian cooking tools?

Explore our full guide in the Italian Kitchen Essentials Guide for recommended pans, utensils, and traditional Italian equipment that elevates every dish.

Step-by-Step Instructions

1. Drain the Ricotta

• Place 1 ½ cups ricotta in a cheesecloth or fine mesh strainer over a bowl. 
• Let it drain for at least 1 hour, preferably overnight. This ensures a thick, creamy filling.

2. Make the Cannoli Dough

• In a mixing bowl, combine flour, sugar, cinnamon, and salt. 
• Add the cold butter and work it in with your fingers until crumbly.
• Add the egg and Marsala wine, mixing until a dough forms.
• Knead for 3 to 4 minutes until smooth. Cover and rest for 30 minutes.

3. Roll and Cut the Shells

• On a floured surface, roll the dough very thin, almost paper-thin.
• Cut into circles about 4 to 5 inches wide.
• Wrap each piece around a cannoli mold, sealing with a dab of beaten egg.

4. Fry the Cannoli Shells

• Heat vegetable oil to 350 to 365 degrees Fahrenheit in a heavy skillet or deep fryer.
• Fry each shell for 1 to 2 minutes until golden and bubbly.
• Remove with a slotted spoon and let drain on a paper towel
• Slide shells off the molds while still warm and let them cool on a rack.

5. Prepare the Ricotta Filling

• Transfer drained ricotta to a bowl. 
• Add powdered sugar and vanilla extract, stirring until silky and smooth.
• Fold in mini chocolate chips or candied orange peel if using.

6. Fill the Cannoli

• Just before serving, pipe the filling into both ends of each shell using a piping bag.
• Press chocolate chips or pistachios onto each end for an authentic finish.

6. Serve and Enjoy

• Dust generously with powdered sugar and enjoy immediately for the perfect contrast of crisp and creamy.

Quick Tips for a Successful Classic Sicilian Cannoli Recipe

• Drain ricotta completely to avoid runny filling.
• Roll dough as thin as possible for crisp shells.
• Fill just before serving to prevent sogginess.
• Chill the ricotta cream 30 minutes for easier piping.

Why You'll Love This Cannoli Recipe

This classic Sicilian cannoli recipe delivers everything you love: crisp shells that shatter lightly with each bite, creamy ricotta filling, and just the right touch of sweetness. The bright citrus notes, chocolate accents, and warm cinnamon in the shell capture the spirit of Sicily. This dessert is festive, elegant, and surprisingly manageable for home cooks. Bring a taste of Italy’s most iconic pastry to your table with confidence.

Notes & Authentic Tips For Your Italian Dish

The secret to exceptional cannoli is patience and precision. Sicilians always begin by draining the ricotta thoroughly, a step you should never skip. Marsala wine gives the shells their classic flavor and signature bubbles, while rolling the dough extra thin ensures a light, crisp texture.

When frying, keep the oil steady and hot, and always fill at the last moment. Cannoli should be crisp, never soft. Store empty shells in an airtight container and fill only when ready to serve for the best results.

Cultural & Historical Significance of the Sicilian Cannoli

Cannoli trace back to Sicily’s Arab influence, originally created as a celebration dessert during Carnevale. Over time, they became a symbol of Sicilian hospitality and pride. Traditionally filled with sheep’s milk ricotta and decorated with candied orange or pistachio, cannoli represent the island’s culinary richness. Today they remain one of Italy’s most beloved regional desserts.

Traditional Italian Meal Structure

Cannoli are served as il dolce, the sweet final course of an Italian meal. In Sicily, they often appear at holidays, Sunday lunches, and festive gatherings.

In Italy, meals follow the traditional Italian meal structure, a time-honored sequence of courses from aperitivo to dolce that celebrates balance, flavor, and culture. Want to dive deeper into how Italians eat and see where this dish fits in the rhythm of an authentic Italian dinner? [Explore our full guide to the Traditional Italian Meal Structure here.]

Pairing Suggestions for Your Classic Sicilian Cannoli Recipe

• Wine: Passito di Pantelleria or Moscato d’Asti
• Coffee: Freshly pulled espresso
• Dessert Pairing: Tiramisu or Panna Cotta for an Italian dessert trio

Variations For Your Italian Dish

• Chocolate dipped shells
• Pistachio ricotta filling
• Orange zest and cinnamon variation
• Mini cannoli for parties
• Gluten-free shells with GF flour blend

How to Make the Classic Sicilian Cannoli Recipe

Drain the Ricotta

• Place 1 ½ cups ricotta in a cheesecloth or fine mesh strainer over a bowl.
• Let it drain for at least 1 hour, preferably overnight. This ensures a thick, creamy filling.

Make the Cannoli Dough

• In a mixing bowl, combine flour, sugar, cinnamon, and salt.
• Add the cold butter and work it in with your fingers until crumbly.
• Add the egg and Marsala wine, mixing until a dough forms.
• Knead for 3 to 4 minutes until smooth. Cover and rest for 30 minutes.

Roll and Cut the Shells

• On a floured surface, roll the dough very thin, almost paper-thin.
• Cut into circles about 4 to 5 inches wide.
• Wrap each piece around a cannoli mold, sealing with a dab of beaten egg.

Fry the Cannoli Shells

• Heat vegetable oil to 350 to 365 degrees Fahrenheit in a heavy skillet or deep fryer.
• Fry each shell for 1 to 2 minutes until golden and bubbly.
• Remove with a slotted spoon and let drain on a paper towel.
• Slide shells off the molds while still warm and let them cool on a rack.

Prepare the Ricotta Filling

• Transfer drained ricotta to a bowl. Add powdered sugar and vanilla extract, stirring until silky and smooth.
• Fold in mini chocolate chips or candied orange peel if using.

Fill the Cannoli

• Just before serving, pipe the filling into both ends of each shell using a piping bag.
• Press chocolate chips or pistachios onto each end for an authentic finish.

Serve and Enjoy

• Dust generously with powdered sugar and enjoy immediately for the perfect contrast of crisp and creamy.

Frequently Asked Questions (FAQ)

Nutritional Facts (per serving)

• Calories: 255
• Carbohydrates: 24 g
• Protein: 6 g
• Total Fat: 15 g
• Saturated Fat: 8 g
• Sodium: 60 mg
• Dietary Fiber: 1 g
• Sugars: 12 g

Values are approximate and may vary.

Dietary Tags: Vegetarian, Nut-Free (if pistachios are omitted), Corn-Free, Not Gluten-Free

Note: Classic cannoli contain gluten and dairy. Variations can be adapted for gluten-free needs.

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This Classic Sicilian Cannoli Recipe is more than a dish. It is a celebration of Italian summer simplicity. With just two main ingredients, it delivers elegance, refreshment, and tradition in every bite.

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Authentic Italian Tiramisu Recipe: Classic Italian Dessert Made Simple

When it comes to Italian desserts, few can rival the fame of an authentic tiramisu recipe. Born in the Veneto region in the 1960s, this no-bake Italian dessert combines strong espresso, delicate savoiardi (ladyfingers), and a cloud of mascarpone cream. Its name translates to “pick me up,” a nod to both the caffeine kick and the comfort of its silky layers.

I still remember Nonna serving tiramisu after Sunday lunch, the aroma of coffee filling the kitchen as she dusted the top with cocoa. The anticipation was almost unbearable as it chilled overnight. One glance at those layered biscuits and cream, and we were sneaking spoonfuls before she even called us to the table. It wasn’t just dessert; it was tradition, love, and a little bit of Italian magic.

Fast Facts

• Course: Dessert / Dolce
• Prep Time: 25 minutes
• Chill Time: 6–24 hours
• Total Time: 6 hours 25 minutes
• Servings: 9–12 slices
• Difficulty Level: Easy
• Cuisine: Italian
• Dietary Tags: Vegetarian, No-Bake

Ingredients

For the Coffee Dip

• 1 ¼ cups (300 ml) strong brewed espresso, cooled to room temperature
• 2 tablespoons Marsala wine or dark rum (optional)

For the Mascarpone Cream

• 4 large egg yolks, room temperature (pasteurized if preferred)
• ½ cup (100 g) granulated sugar
• 16 ounces (450 g) mascarpone cheese, room temperature
• 1 cup (250 ml) heavy cream, well chilled
• 1 teaspoon vanilla extract (optional)

Assembly & Finish

• 24 Italian savoiardi ladyfingers (about 200 g)
• 2–3 tablespoons unsweetened cocoa powder, sifted
• ½ ounce (15 g) dark chocolate, for curls or shavings (optional)

Equipment

You don’t need a professional kitchen to make tiramisu — just a few tools you likely already own:

• Moka pot, espresso machine, or capsule brewer (for strong coffee)
• Heatproof mixing bowls (for whisking yolks and mascarpone)
• Small saucepan (for a double boiler setup)
• Hand whisk or electric hand mixer (to whip yolks and sugar)
• Rubber spatula (for folding cream)
• Electric mixer (for whipping cream)
• 8 × 8 inch (20 × 20 cm) glass or ceramic baking dish (for layering)
• Fine mesh sieve (for dusting cocoa)
• Offset spatula or spoon (for spreading cream)
• Sharp knife (for clean slices)

Most tools featured here can also be found in our [Italian Kitchen Essentials Guide].

Step-by-Step Instructions

1. Prepare the Coffee

• Brew a strong espresso using a moka pot or espresso machine.
• Let it cool to room temperature.
• Stir in Marsala wine or rum if desired.
• Pour the coffee into a shallow dish large enough to dip the ladyfingers.

2. Set Up the Double Boiler

• Fill a saucepan with 1 inch of water and bring it to a gentle simmer.
• Place a heatproof bowl on top, ensuring the bottom doesn’t touch the water. This gentle heat cooks your egg yolks perfectly without scrambling

3. Make the Zabaglione Base

• Add the egg yolks and sugar to the bowl.
• Whisk constantly for 4–6 minutes until pale, thick, and about 150°F (65°C).
• The mixture should fall in ribbons when lifted.
• Remove from heat and let cool for 5 minutes.

4. Smooth the Mascarpone

• In a separate bowl, gently stir the mascarpone cheese with a spatula until smooth.
• Avoid overmixing to keep its rich texture intact.

5. Combine the Zabaglione and Mascarpone

• Whisk one-third of the mascarpone into the yolk mixture until smooth.
• Add the remaining mascarpone in two more additions, mixing gently after each one.
• Stir in vanilla extract if using.

6. Whip the Cream

• In a chilled bowl, whip the heavy cream until soft peaks form. When you lift the whisk, the cream should curl slightly at the tip.

7. Fold the Cream into the Mascarpone Mixture

• Using a spatula, gently fold half the whipped cream into the mascarpone mixture. Add the rest and fold again until fully combined and airy.

8. Prepare the Baking Dish

• Use an 8×8-inch glass or ceramic dish.
• For easier slicing later, line the bottom and sides with parchment paper.

9. Dip the Ladyfingers

• Quickly dip each ladyfinger into the cooled espresso for 1–2 seconds per side.
• Do not soak them — they’ll soften as the tiramisu chills.

10. Create the First Layer

• Arrange a single layer of dipped ladyfingers across the bottom of the dish.

11. Add the Cream Layer

• Spread half of the mascarpone cream evenly over the ladyfingers using an offset spatula or spoon.

12. Add the Second Layer

• Dip the remaining ladyfingers into the coffee and arrange them evenly on top of the first layer.

13. Finish with the Final Cream Layer

• Spread the remaining mascarpone mixture evenly over the top. Smooth the surface with a spatula or create light swirls for texture.

14. Chill the Tiramisu

• Cover tightly with plastic wrap and refrigerate for at least 6 hours, ideally overnight (12–24 hours) for the best flavor and structure.

15. Add the Finishing Touches

• Just before serving, dust the top generously with unsweetened cocoa powder using a fine mesh sieve. Add chocolate curls or shavings for garnish if desired.

16. Slice and Serve

• Use a sharp knife dipped in hot water for clean slices. Wipe the knife between cuts. Serve chilled and enjoy your authentic Italian tiramisu.

Quick Tips for a Successful Authentic Tiramisu Recipe

• Don’t over-soak the ladyfingers — 1–2 seconds per side is enough.
• Chill overnight for the richest flavor and perfect texture.
• Use strong espresso for an authentic Italian taste.
• Keep it cold — serve tiramisu straight from the fridge.
• Make it ahead! The flavor deepens beautifully by the next day.

Why You'll Love This Authentic Tiramisu Recipe

This tiramisu recipe is creamy, light, and bursting with flavor. It's everything a dessert should be! Each spoonful offers the perfect harmony of espresso, sweet mascarpone, and cocoa that lingers on your tongue. It’s no-bake, stress-free, and actually gets better the longer it chills. The aroma of coffee, the silky mascarpone, and the cloudlike texture make it irresistible. Elegant enough for guests and simple enough for any day, it’s the ultimate dolce to end your Italian meal.

Chef’s Notes & Authentic Tips for Your Italian Dish

The beauty of an authentic tiramisu recipe lies in its simplicity, but it rewards a gentle touch. Use strong, freshly brewed espresso; a stovetop moka pot is traditional and brings unmatched depth. Avoid instant coffee, which lacks richness.

Don’t rush the mascarpone. Stir gently until smooth and avoid overmixing to prevent graininess. When folding whipped cream into the mascarpone base, use broad, slow motions to keep the texture light.

Dip ladyfingers for no more than one second per side to maintain their structure. Patience is key, as tiramisu needs time to chill—ideally overnight. Think of it as the dessert version of Sunday sauce: the longer it rests, the better it tastes.

Cultural & Historical Significance of an Authentic Tiramisu Recipe

Tiramisu may be a modern dessert, born in the 1960s in Treviso, Veneto, yet it quickly became an Italian icon. Its name, “tirami su,” literally means “pick me up,” a nod to the espresso and cocoa that deliver comfort and energy in a single bite.

By the 1980s, tiramisu had spread throughout Italy and across the globe. It came to represent Italian creativity and balance, where rustic ingredients are elevated into elegance. Today, it remains one of Italy’s most beloved desserts, appearing everywhere from humble trattorias to Michelin-starred restaurants.

Traditional Italian Meal Structure

In the Italian dining tradition, tiramisu appears as il dolce (dessert), the sweet finale to a balanced meal that begins with antipasto and ends with coffee. It’s often reserved for Sunday lunches and celebrations, serving as a closing act of sweetness and satisfaction.

In Italy, meals follow the traditional Italian meal structure, a time-honored sequence of courses from aperitivo to dolce that celebrates balance, flavor, and culture. Want to dive deeper into how Italians eat and see where this dish fits in the rhythm of an authentic Italian dinner? [Explore our full guide to the Traditional Italian Meal Structure here.]

Pairing Suggestions for Your Authentic Tiramisu Recipe

• Appetizer: Bruschetta al Pomodoro — light, bright, and fresh.
• Main Dish: Spicy Rigatoni alla Vodka — a bold pasta balanced by tiramisu’s cool sweetness.
• Wine: Vin Santo or Marsala — classic Italian dessert wines that complement the cream.
• Dessert Pairing: Cannoli for a classic Italian dessert duo.
• Coffee: Espresso or Cappuccino — the traditional Italian finish.

Variations For Your Italian Dish

• Alcohol-Free: Skip the Marsala or rum and use espresso only.
• Gluten-Free: Use certified GF ladyfingers.
• Fruit Twist: Add layers of strawberries or raspberries for a summer variation.
• Chocolate Lovers: Drizzle melted dark chocolate between layers.
• Nutella Tiramisu: Spread a thin layer of Nutella before adding cream.
• Individual Servings: Assemble in glasses or jars for elegant single portions.

How to Assemble an Authentic Tiramisu Recipe (with pictures!)

1. Prepare the Coffee

• To begin, brew a strong espresso using a moka pot or espresso machine.
• Once brewed, let it cool to room temperature. If desired, stir in Marsala wine or rum for added depth.
• Then, pour the coffee into a shallow dish wide enough to dip the ladyfingers.

2. Set Up the Double Boiler

• Meanwhile, fill a saucepan with 1 inch of water and bring it to a gentle simmer.
• Place a heatproof bowl on top, ensuring the bottom doesn’t touch the water. This setup provides gentle heat to cook your egg yolks without scrambling them.

3. Make the Zabaglione Base

• Next, add the egg yolks and sugar to the bowl.
• Whisk constantly for 4–6 minutes until the mixture becomes pale, thick, and reaches about 150°F (65°C). It should fall in ribbons when lifted.
• Once ready, remove from heat and let cool for 5 minutes.

4. Smooth the Mascarpone

• While the zabaglione cools, gently stir the mascarpone cheese in a separate bowl using a spatula until smooth.
• Be careful not to overmix, as this helps preserve its rich texture.

5. Combine the Zabaglione and Mascarpone

• Then, whisk one-third of the mascarpone into the yolk mixture until smooth.
• Add the remaining mascarpone in two more additions, mixing gently after each one. At this point, you can stir in vanilla extract if using.

6. Whip the Cream

• In the meantime, whip the heavy cream in a chilled bowl until soft peaks form.
• When you lift the whisk, the cream should curl slightly at the tip.

7. Fold the Cream into the Mascarpone Mixture

• Now, using a spatula, gently fold half of the whipped cream into the mascarpone mixture.
• Add the rest and fold again until fully combined and airy.

8. Prepare the Baking Dish

• Before assembling, prepare an 8×8-inch glass or ceramic dish.
• For easier slicing later, line the bottom and sides with parchment paper.

9. Dip the Ladyfingers

• Quickly dip each ladyfinger into the cooled espresso for 1–2 seconds per side.
• Avoid soaking them — they’ll soften naturally as the tiramisu chills.

10. Create the First Layer

• Next, arrange a single layer of dipped ladyfingers across the bottom of the dish.

11. Add the Cream Layer

• Then, spread half of the mascarpone cream evenly over the ladyfingers using an offset spatula or spoon.

12. Add the Second Layer

• Continue by dipping the remaining ladyfingers into the coffee and arranging them evenly on top of the first layer.

13. Finish with the Final Cream Layer

• After that, spread the remaining mascarpone mixture evenly over the top.
• Smooth the surface with a spatula or create light swirls for texture.

14. Chill the Tiramisu

• Once assembled, cover tightly with plastic wrap and refrigerate for at least 6 hours — ideally overnight (12–24 hours) — to allow the flavors and structure to develop fully.

15. Add the Finishing Touches

• Just before serving, dust the top generously with unsweetened cocoa powder using a fine mesh sieve.
• For extra flair, add chocolate curls or shavings if desired.

16. Slice and Serve

• Finally, use a sharp knife dipped in hot water for clean slices, wiping the blade between cuts.
• Serve chilled and savor your authentic Italian tiramisu.

How to Make Authentic Tiramisu (video)!

Frequently Asked Questions (FAQ)

Storage & Make-Ahead Tips for Tiramisu

• Make Ahead: Tiramisu tastes best when chilled overnight, letting the flavors meld beautifully.
• Storage: Keep covered in the fridge for up to 3 days.
• Freezing: Freeze individual slices for up to 2 months; thaw overnight in the fridge.
• Pro Tip: Always dust cocoa powder just before serving for the freshest aroma.

Nutritional Facts (per serving)

• Calories: 330
• Total Fat: 21 g
• Saturated Fat: 12 g
• Sodium: 85 mg
• Carbohydrates: 30 g
• Dietary Fiber: 1 g
• Sugars: 15 g
• Protein: 6 g
  Values are approximate and may vary based on ingredients and portion size.

Dietary Tags: Vegetarian · No-Bake · Family-Friendly · Beginner-Friendly Italian Dessert · Gluten-Free Adaptable

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Loved This Tiramisu Recipe? Let’s Keep Cooking Together!

This classic tiramisu brings the elegance of Italy to your table — creamy mascarpone, bold espresso, and cocoa in every bite.

If you try this recipe, share your creations and tag #ItalianCookingIdeas on:

• Pinterest
• Facebook
• TikTok
• Instagram
• Reddit
• YouTube

📬 Want more? Get Weekly Italian Recipes in Your Inbox. Authentic recipes, cooking tips, and behind-the-scenes stories straight from our kitchen. Subscribe here.