Coffee and Caramel Cannoli

Cannoli is Sicily's gift to the world: a crispy fried dough tube with a creamy ricotta filling. This version combines the classic 'dolce vita' feeling with the ritual of coffee drinking. The neutrality of the ricotta is made complex by the bitterness of coffee and the sweetness of caramel. It is important that filling always happens immediately before serving so that the dough (the 'scorza') remains crunchy.
🕒 Prep Time 25 mins
Total Time 25 mins
🍽️ Servings 10 servings
🔥 Calories 280 kcal
🌍 Cuisine Italian (Sicilian)

Ingredients

Equipment Needed

  • Piping bag
  • Sieve for ricotta
  • Mixing bowl

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1

Preparation: Place the ricotta in a fine-mesh sieve and leave to drain in the fridge for at least 1-2 hours (or overnight).

Tip: 'Dry' ricotta is the secret to a firm, shape-holding cream.
2

Dissolve the coffee in the minimum amount of hot water and let it cool completely.

Tip: If you add it to the cheese while hot, the ricotta may curdle or become runny.
3

Mix the drained ricotta until smooth with the icing sugar, vanilla, and coffee concentrate.

Tip: Do not overmix with a machine, as the structure of the ricotta can break and become runny.
4

Only loosely fold the caramel sauce into the cream so it remains marbled.

Tip: This way, the concentrated sweetness of the caramel and the coffee cream are felt separately in every bite.
5

Fill the cream into a piping bag and fill the dough shells before serving.

Tip: Moisture is the enemy of the dough; if you fill it in advance, the crunchy shell will soften.

Recipe FAQ

Why did the cream become runny?
You didn't drain the ricotta enough, or the coffee was too hot/much. The whey from the ricotta is the biggest enemy of the cream.

Ingredients

  • 250 g Ricotta cheese
  • 1 tsp Instant coffee
  • 1 tbsp Hot water
  • 60 g Caramel sauce (thick)
  • 40 g Icing sugar
  • 1 tsp Vanilla extract
  • 10 pcs Cannoli shells (ready-made)