“Cannoli are a Sicilian classic dating as far back as the 13th century. As is the case with Italian cuisine in general, the key is quality ingredients. Real Luxardo cherries, quality mascarpone, and true vanilla bean with Luxardo Amaro elevate the texture and flavor of this staple dessert. Pair with Sicilia Grappa or a good Tawny Port.”
Il Primo's Cherry Cannoli
Oscar Ixcot
Course Dessert
Cuisine Italian
- 1 qt. house-made whipped cream
- 1½ lbs. ricotta cheese
- 1½ lbs. mascarpone cheese
- 1 vanilla bean, scraped
- 1 cup Luxardo Amaro
- 1 Tbsp. almond extract
- 1½ lbs. Luxardo cherries
- 1 lb. traditional maraschino cherries
- 2 cups dark cocoa chips + extra for garnish
- 15 cannoli shells
- Confectioners’ sugar, for garnish
Hand mix the whipped cream and cheeses until blended.
Add vanilla, Luxardo Amaro, and almond extract. Transfer mixture to a large stand mixer. Using a mixing paddle on low speed, slowly add cherries, and blend until mostly puréed.
Remove the bowl from the stand mixer, and add the cocoa chips, hand mixing until well incorporated.
Fill a piping bag with the mixture, and begin filling cannoli shells from both sides. Repeat until finished, and garnish with confectioners’ sugar and cocoa chips.
Keyword cannoli, il primo, italian dessert
