Cherry Cannoli Recipe

Authentic Eats: Dessert Edition

Photography by Trevor Long

Chattanooga has gained notoriety in recent years for its growing ethnic food scene and for good reason. Restaurants representing far-flung corners of the globe are wowing diners with their quality ingredients and expert flavor combinations. While these establishments are dishing up their fair share of show-stopping mains, those with a sweet tooth fret not! Here, we highlight worldly desserts from some of the city’s top cultural eateries.

oscar ixcot

“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.”

cherry cannoli

Il Primo's Cherry Cannoli

Oscar Ixcot
Course Dessert
Cuisine Italian
Servings 15 cannoli

Ingredients
  

  • 1 qt. house-made whipped cream
  • lbs. ricotta cheese
  • lbs. mascarpone cheese
  • 1 vanilla bean, scraped
  • 1 cup Luxardo Amaro
  • 1 Tbsp. almond extract
  • lbs. Luxardo cherries
  • 1 lb. traditional maraschino cherries
  • 2 cups dark cocoa chips + extra for garnish
  • 15 cannoli shells
  • Confectioners’ sugar, for garnish

Instructions
 

  • 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
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