If you’re looking to bring a ray of sunshine to your dessert table, Fruit-Filled Cannoli are about to become your new best friend. These vibrant beauties combine crisp, golden cannoli shells with a creamy ricotta and mascarpone filling, flecked with fresh fruit and kissed with a hint of citrusy orange zest. Whether you serve them at a festive gathering or just treat yourself to something extra special, Fruit-Filled Cannoli are absolutely irresistible — every bite is a joyful mix of creamy, crunchy, and fruity flavors you’ll want to savor again and again.
Ingredients You’ll Need
Every ingredient plays a crucial role in making Fruit-Filled Cannoli truly unforgettable. Simple yet essential, they each contribute to the luscious texture, playful color, or bright taste that make this Italian treat shine.
- 12 cannoli shells: These crunchy shells are the signature vessel and provide the iconic contrast to the creamy filling.
- 1 1/2 cups whole milk ricotta cheese (well-drained): Ricotta brings a smooth, rich base—just be sure it’s thoroughly drained for the best texture.
- 1/2 cup mascarpone cheese: This decadent Italian cheese adds irresistible creaminess and a subtle tang.
- 1/3 cup powdered sugar: Blends smoothly into the filling for just the right amount of sweetness without any grittiness.
- 1 teaspoon vanilla extract: Infuses the cream with warmth and a deep, cozy aroma.
- 1/2 teaspoon orange zest: Brings a whisper of citrus that brightens the whole filling.
- 1/2 cup finely chopped mixed fresh fruit (such as strawberries, kiwi, mango, or blueberries): Adds color, flavor, and a burst of juicy freshness in every bite.
- 2 tablespoons mini chocolate chips (optional): Give the filling a delightful pop of chocolate—optional, but always delicious.
- Powdered sugar for dusting: The classic finishing touch that makes each cannolo look irresistible and festive.
How to Make Fruit-Filled Cannoli
Step 1: Prepare the Creamy Filling
Start by making the superstar of the show: the rich, cloud-like filling. In a medium bowl, combine the well-drained ricotta and mascarpone with powdered sugar, vanilla extract, and orange zest. Whip them together with a spoon or spatula until the mixture is silky, creamy, and free of lumps. This is where the magic begins—every ingredient melding for that signature cannoli flavor.
Step 2: Add the Fresh Fruit (and Chocolate Chips if Desired)
Now, gently fold in your finely chopped selection of mixed fruit and, if you’re feeling a little extra, a sprinkling of mini chocolate chips. The fruit not only looks stunning, it adds a burst of flavor and a refreshing element that perfectly balances the rich filling. Be careful not to overmix—just enough to evenly distribute those gems of fruit throughout the creamy base.
Step 3: Fill the Cannoli Shells
Spoon the filling into a piping bag or a sturdy zip-top bag, then snip off the corner to create a plain tip. Pipe the filling confidently into both ends of each cannoli shell, taking care to fill them fully without overstuffing (which can cause the shells to crack). It’s a satisfying process that brings the Fruit-Filled Cannoli to life!
Step 4: Chill (Optional) and Dust with Powdered Sugar
If you’re not serving right away, pop the filled cannoli in the fridge for up to 2 hours—just long enough to keep them crisp and fresh. Before serving, dust generously with powdered sugar to add a sweet finish and a little visual flourish worthy of any Italian bakery.
How to Serve Fruit-Filled Cannoli
Garnishes
Cannoli demand a bit of showmanship, and the right garnish makes all the difference. Try dipping the ends in extra mini chocolate chips or chopped pistachios for an elegant crunch, or sprinkle a little extra orange zest to echo what’s in the filling. A few whole berries on the serving platter don’t hurt either—they make your Fruit-Filled Cannoli look as irresistible as they taste.
Side Dishes
Since these dessert cannoli are bursting with fresh fruit, they pair beautifully with a scoop of vanilla gelato or a splash of cold espresso. If you’re hosting, serve them alongside a bowl of fresh fruit salad or simply with a selection of Italian cookies for a truly celebratory spread.
Creative Ways to Present
Don’t be afraid to have fun with your presentation! For dramatic flair, stack your Fruit-Filled Cannoli in a pyramid, or lay them out in a spiral on a big platter with edible flowers. You can even offer a “dipping bar” with extra chopped fruit, chocolate shavings, and zesty whipped cream so guests can customize their own.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Fruit-Filled Cannoli (a rare occurrence!), store them loosely covered in the refrigerator for up to two days. The shells may soften a bit over time, but the flavors will still be delightful. For the crispiest texture, hold off on filling extra shells until ready to serve.
Freezing
While cannoli shells don’t love the freezer, you can freeze the filling on its own in an airtight container for up to two months. When you’re ready to indulge, thaw the filling in the fridge overnight, stir well, and pipe into fresh shells for nearly-instant dessert happiness.
Reheating
Fruit-Filled Cannoli are meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If the shells have softened, you can gently re-crisp empty shells for a few minutes in a low oven before filling, but the filled cannoli are best enjoyed fresh from the fridge.
FAQs
Can I use other fruits in the filling?
Absolutely! Feel free to get creative with what’s in season or whatever fruit you love—just steer clear of fruits with lots of moisture (like watermelon), which can make the filling too runny. Berries, kiwi, mango, and finely diced peaches all work beautifully.
What’s the best way to drain ricotta cheese?
For perfectly thick and creamy filling, line a sieve with cheesecloth, add the ricotta, and set it over a bowl in the fridge overnight. This makes sure all excess liquid drains away, leaving you with rich, spreadable cheese for your Fruit-Filled Cannoli.
How far in advance can I fill the cannoli shells?
It’s best to fill the cannoli shells just before serving—up to 2 hours ahead if needed. The filling can be prepped a day in advance and kept refrigerated, but wait to fill the shells to keep them crisp and delicious.
Can I make this dessert gluten-free?
Yes, simply use gluten-free cannoli shells (available at specialty stores or online), and check that your other ingredients haven’t come into contact with wheat-based products. The fruit and creamy filling are naturally gluten-free!
Is it necessary to use mascarpone cheese?
Mascarpone gives the filling extra creamy richness, but if you don’t have any, simply add more well-drained ricotta or substitute with full-fat cream cheese for a similar texture. Your Fruit-Filled Cannoli will still be delectable.
Final Thoughts
There’s just something joyful about sharing a platter of homemade Fruit-Filled Cannoli with friends and family—it feels both impressive and wonderfully down-to-earth. Whether you’re celebrating a milestone or simply delighting in the everyday, these colorful, crisp, and creamy treats turn any moment into a special occasion. I hope you give them a try soon and fall in love with every delicious, fruit-laced bite!
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Fruit-Filled Cannoli Recipe
- Total Time: 20 minutes
- Yield: 12 cannoli 1x
- Diet: Vegetarian
Description
Indulge in the sweet and creamy goodness of Fruit-Filled Cannoli, a delightful Italian dessert featuring a luscious ricotta and mascarpone filling studded with fresh fruit and a hint of chocolate. These no-bake treats are perfect for any occasion!
Ingredients
Cannoli Filling:
- 12 cannoli shells
- 1 1/2 cups whole milk ricotta cheese (well-drained)
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
Fruit and Garnish:
- 1/2 cup finely chopped mixed fresh fruit (such as strawberries, kiwi, mango, or blueberries)
- 2 tablespoons mini chocolate chips (optional)
- Powdered sugar for dusting
Instructions
- In a medium bowl, prepare the filling: Combine ricotta, mascarpone, powdered sugar, vanilla, and orange zest. Mix until smooth.
- Add the fruit: Gently fold in the chopped fruit and mini chocolate chips if desired.
- Fill the cannoli: Pipe the filling into both ends of each cannoli shell until full.
- Serve: Enjoy immediately or refrigerate for up to 2 hours before serving. Dust with powdered sugar before serving.
Notes
- For best texture, drain ricotta in a cheesecloth-lined sieve overnight in the fridge.
- Fill cannoli just before serving to maintain shell crispness.
- Vary fruit based on seasonality, avoiding overly juicy fruits.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 190
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
