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Traditional Cannoli Filling


Since I grew up in a Italian household , I have been making this delicious dessert ever since I could remember. I wanted to share the recipe that my family used to make this Italian treat and I hope you all enjoy!

Calories Per Serving


Note: If using ricotta cheese from a carton place in a colander for 30 minutes to allow some of the liquid to drain.

Tips! To fill your cannoli either spoon into the shell or put mixture into a pastry bag. You can dip the ends in melted chocolate or roll with crushed pistachios.


  • 1/4 Cup heavy cream
  • 3/4 Cups confectioners' sugar
  • 1 Teaspoon cinnamon
  • 3/4 Teaspoons vanilla extract
  • 1/4 Cup mini chocolate chips
  • 1 lemon, juiced
  • 2 1/2 Cups ricotta cheese, full milk



In a medium bowl using an electric mixer beat cream until you see stiff peaks forming. Set aside. In a large mixing bowl whisk together ricotta cheese and confectioners’ sugar. Then add in cinnamon, vanilla and lemon juice. Using a rubber spatula fold in the heavy cream then add in chocolate chops. Refrigerate until ready to make your cannoli’s.