Go Back

No Bake Cannoli Cream Dessert Cups

Indulge in sweet serenade with creamy ricotta and mascarpone in crisp pastry cups, embodying the essence of Italian tradition.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cannoli Cream
  • 1 cup ricotta cheese Use high-quality ricotta for best flavor
  • 1 cup mascarpone cheese Use high-quality mascarpone for best flavor
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest For a more pronounced flavor, increase the zest
  • 1/2 cup mini chocolate chips Or swap for dried fruit for variation
For Assembly
  • 12 mini phyllo pastry cups Can substitute with sugar cookie cups or mini tart shells
  • Extra mini chocolate chips for garnish
  • Powdered sugar for dusting
  • Fresh mint leaves for optional garnish

Method
 

Preparation of the Filling
  1. In a large mixing bowl, combine the ricotta cheese and mascarpone cheese using an electric mixer until smooth.
  2. Gradually add the powdered sugar, vanilla extract, and orange zest, beating the mixture until velvety, approximately 3 minutes.
  3. Fold in the mini chocolate chips gently, ensuring they are well incorporated.
Assembly
  1. Spoon the cannoli cream into each mini phyllo pastry cup, allowing the filling to overflow slightly.
  2. Refrigerate the filled cups for at least 1 hour to allow the flavors to mingle and the cream to set.
  3. Before serving, dust the tops with powdered sugar and garnish with extra chocolate chips and mint leaves, if desired.

Notes

These treats can be stored in an airtight container in the refrigerator for up to three days. Best enjoyed within the first day for optimal texture.