Cannoli Tiramisu, an easy homemade dessert recipe that combines all the flavors of both the popular Italian treats, cannoli and tiramisu. This fun dessert is full of cannoli cream, lady fingers, and espresso. It’s a great make-ahead dish for parties and potlucks!
Imagine what would happen if cannoli and tiramisu had a baby… You’d get this delicious homemade Cannoli Tiramisu! It combines all the great flavors of both Italian desserts including cannoli cream, lady fingers, and espresso. No, it does not taste exactly like cannoli, and no it does not taste exactly like tiramisu. It’s a cross between the two!
Why I love this recipe…
- It combines two of my all time favorite Italian desserts, cannoli and tiramisu.
- I love that it’s a great make ahead dish so perfect for parties and potlucks.
- You can easily change some of the flavors out for your favorites or other options.
- You can make this in different size pans or double the recipe for even more! Or put in small little cups or bowls for individual sized portions.
- Some tiramisu recipes have raw eggs in them, but this version does not. Quick and easy!
Equipment You May Need
- Zester – A zester is great for getting the fresh orange zest.
- Strainer – A fine mesh strainer helps strain the ricotta so that it’s thick.
- Baking Dish – A square 8×8 inch baking dish works best in my opinion but you could use other sizes or shapes. I actually used a 9×9 by accident and it worked fine, but results in a thinner cannoli cream layer.
- Electric Mixer – To help whip the cream an electric hand mixer or stand mixer will come in handy.
(Full printable recipe card is at bottom of post.)
Cannoli Tiramisu Ingredients
- Heavy Whipping Cream – Make sure your heavy whipping cream is COLD along with your bowl and beaters. The cream will turn into whipped cream much quicker.
- Ricotta Cheese – Please strain the ricotta cheese overnight for a thick filling and best results. See my “how to strain ricotta cheese” for more info. Some brands might be thick enough out of the container but if you’re at all unsure, strain overnight.
- Powdered Sugar – Powdered sugar, confectioners’ sugar, icing sugar, and 10X sugar are all the same. Please do not try to substitute granulated sugar. You’ll need for the filling and to dust the top if desired.
- Vanilla Extract – You can also use almond extract or fiori di sicilia instead of a little of the vanilla or instead of.
- Orange Zest – A little fresh orange zest goes a long way. Don’t worry, the tiramisu will not have a very strong orange flavor.
- Cinnamon – You can add a little more or less depending on how much you like cinnamon.
- Salt – Just a dash.
- Mini Chocolate Chips – I used mini semi-sweet chocolate but you can use any kind of chocolate you like including finely chopped chocolate rather than chips.
- Espresso – Cooled prepared espresso or you could use a strong coffee instead. I like to keep instant espresso around which is easy to use. Or learn how to make espresso.
- Liqueur – Your choice Amaretto, Kahlua, or Rum. Or a combination of those works too. If you don’t want to use alcohol you can substitute more espresso or coffee.
- Lady Fingers – The size can vary just slightly so you might need a few more or less lady fingers and depends on the size pan you use. I like to get the hard cookie like lady fingers rather than the soft cake like ones. I used the Goya brand because that’s what my store had but you could use another brand or even savoiardi cookies.
- Cocoa Powder – Unsweetened for dusting the top.
How to Make Cannoli Tiramisu
Step One: Drain ricotta. Before you begin, drain the ricotta overnight.
Step Two: Make cannoli filling. Beat the heavy whipping cream in a cold bowl with cold beaters. Beat in powdered sugar and vanilla. Then beat in ricotta, orange zest, cinnamon, and salt until stiff peaks. Fold in chocolate.
Step Three: Prepare coffee mixture. Mix together the coffee and liqueur of choice in a shallow boil. Dip the lady fingers in the coffee mixture and place in single layer on bottom of baking dish.
Step Four: Assemble. Spread half of the cream over the ladyfingers, followed by another layer of dipped lady fingers, and then another layer of cream.
Step Five: Dust. Dust top with unsweetened cocoa powder, cover loosely, refrigerate 3-4 hours. Then before serving dust with remaining powdered sugar.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve cold out of the refrigerator or at room temperature.
- Delicious with additional whipped cream and berries such as strawberries, raspberries, or blueberries on the side. Could even top the tiramisu with a few mint leaves for decoration.
- Serve with a hot cup of coffee or espresso, or a fun dessert cocktail like this Cannoli Martini or Tiramisu Martini!
Quick Tips for Best Results
- So by accident I used a 9×9 inch baking dish (which is in the pictures). Although it worked fine, I’d recommend using an 8×8 inch baking dish so that the cannoli cream layers are just a bit thicker.
- Only lightly dip the lady fingers in the espresso and liqueur mixture. No need to soak them or the coffee flavor will be very strong.
- The ricotta cheese doesn’t need to be super thick, but you don’t want it very liquidy either. If you have a particular bread of ricotta that is fairly thick it would probably be ok right out of the container but I like to strain to be on the safe side.
Cannoli Tiramisu FAQ
How should I store the Cannoli Tiramisu?
Store the tiramisu covered in the refrigerator.
Can I freeze it?
Technically you can freeze tiramisu for a few months, but the consistency might be a bit off once defrosted.
How long will it last?
The Cannoli Tiramisu is best eaten within a day or two but can last about 3-4 days in the refrigerator.
Substitutions?
Instead of vanilla extract you could use almond extract or fiori di sicilia. Rather than mini chocolate chips, you could use finely chopped chocolate. If you don’t want to use any alcohol you could use additional espresso or strong coffee.
Can I use low-fat ingredients?
I would not recommend using lowfat ricotta but if you do, be sure to strain it extra well and be sure that it’s thick.
What else can I add to this recipe?
Some chopped pistachios on top would also be delicious! Be careful refrigerating the nuts too long in or on top of the tiramisu as they may get a bit soft.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan but you can try using vegan ingredients including a cream cheese substitute, and a vegan cookie or cake for the ladyfingers.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute and a low carb cookie or cake for the ladyfingers.
Gluten-Free -Try a gluten-free cookie or cake for the ladyfingers.
Other Cannoli Inspired Recipes You May Enjoy
- Cannoli Cake – A layered cake with a delicious cannoli frosting.
- Cannoli Cookies – A gourmet chocolate chip cookie recipe.
- Cannoli Pudding – Part vanilla pudding, part cannoli cream.
- Cannoli Bundt Cake – A homemade bundt cake stuffed with cannoli cream.
Hope you enjoy this Cannoli Tiramisu. Tell me in the comments if you made any changes!
If you’re a big tiramisu fan, check out these delicious homemade Tiramisu Cookies!
Cannoli Tiramisu
Ingredients
Cannoli Cream Filling:
- 1 1/2 cups heavy whipping cream (cold)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese drained overnight (see notes)
- 1/2 teaspoon fresh orange zest
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup mini chocolate chips (or finely chopped chocolate)
Other Ingredients:
- 1 cup prepared espresso cooled
- 3 Tablespoons Liqueur (optional) such as Amaretto, Kahlua, or Rum
- 1 (7 ounce) package Lady Fingers (about 24 lady fingers for 8×8 pan, or buy 2 packages for larger pan)
- 2 Tablespoons unsweetened cocoa powder
- 1 Tablespoon powdered sugar
Instructions
- Before starting be sure your ricotta cheese is drained overnight if needed. (see notes)
- To make the cannoli filling, add whipping cream to a cold mixing bowl and beat on medium speed with electric mixers with cold beaters. Slowly add 1/2 cup powdered sugar and vanilla and continue to beat until soft peaks. Add ricotta cheese, orange zest, cinnamon, and salt and beat until stiff peaks and thick. Fold in chocolate chips. Set aside.
- Add coffee and liqueur to a shallow bowl. Quickly dip the lady fingers in the mixture being careful not to soak them (a quick dip is all you need). Lay the lady fingers in a single layer on the bottom of an 8×8-inch square pan (could also use a 9×9-inch pan but might need more lady fingers and will result in a thinner cannoli cream layer).
- Spread half of the cannoli cream mixture over the top of the lady fingers. Top with another layer of dipped lady fingers. Spread the remaining cannoli cream over the top.
- Dust top with cocoa powder. Loosely cover and refrigerate for at least 3-4 hours or overnight before serving. Dust with 1 Tablespoon powdered sugar as desired right before serving. Store in fridge.
Notes
- I accidentally used a 9×9-inch baking dish but I’d recommend an 8×8-inch baking dish. Any similar size baking dish will work but you may need more/less lady fingers and may need to break some for them to fit in single layer.
- I like to place my mixing bowl and beaters in the freezer for a little while before beating the heavy cream.
- Instead of mini chocolate chips you can use chopped chocolate or your favorite chocolate chip.
- Instead of the liqueur, you can use additional espresso.
- Instead of vanilla extract or in addition you can use fiori di sicilia or almond extract.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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