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Tiramisu cannoli served
Crispy Italian pastry shells with coffee mascarpone cream and cocoa

Tiramisu cannoli

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Sicily (cannoli) meets Veneto (tiramisu). This dessert isn't for dieters, but for enjoying life. The contrast between the crisp, wine-kneaded shell and the creamy, coffee-infused mascarpone is the essence. Important rule: always fill the cannoli fresh, otherwise the crisp shell will go soggy and lose its magic. Frying homemade dough requires some practice, but the result is worth every effort.
🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Metal cannoli tubes (moulds)
  • Piping bag
  • Deep frying pan or saucepan for frying
  • Kitchen thermometer

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

For the dough, rub the butter into the flour, sugar, and salt. Add the egg and wine, then knead into a firm, elastic dough. Wrap in cling film and rest in the fridge for 30 minutes.

Tip: The acidity of the wine helps the dough blister during frying, making it crispier. Resting relaxes the gluten, making it easier to roll out.
2 ✓

Meanwhile, prepare the cream: mix the mascarpone with the icing sugar and cold coffee until smooth. Fill into a piping bag and refrigerate.

Tip: Do not over-mix the mascarpone with a machine, as it can curdle and become runny. Just fold it together.
3 ✓

Roll out the dough very thinly (approx. 1-2 mm). Cut out 10 cm circles or squares.

Tip: The thinner, the crispier. If thick, it may remain raw and oily inside.
4 ✓

Wrap each piece around a metal tube. Where the dough overlaps, brush with a little egg white or water and press firmly together.

Tip: If not sealed well, it will open up and fall off the tube during frying.
5 ✓

Heat the oil to 175-180°C. Fry the tubes until golden brown (approx. 2-3 minutes). Remove onto kitchen paper, and only slide off the mould once cooled to lukewarm.

Tip: If you try to remove them while too hot, the pastry may shatter and you could burn your hands.
6 ✓

Just before serving, fill the tubes with the cream (piping from both ends), and dust the ends with cocoa powder.

Tip: The battle between the crisp pastry and moist cream begins immediately, don't let it stand!

Recipe FAQ

Why did the dough become soft?
Either the oil wasn't hot enough and it absorbed too much, or you filled it too early.
I don't have metal tubes, what should I do?
You can make a 'taco' shape or a cone from crumpled aluminium foil, but metal tubes give the best result.

Ingredients

  • 200 g Plain flour
  • 30 g Granulated sugar
  • 30 g Butter (cold, diced)
  • 1 pc Egg
  • 40 ml Dry white wine (or Marsala)
  • 1 pinch Salt
  • 250 g Mascarpone
  • 50 g Icing sugar
  • 30 ml Strong espresso (cooled)
  • 1 tsp Dutch cocoa powder (for dusting)
  • 500 ml Oil for frying (sunflower)