An original recipe by Chef Paola Marocchi
Category: Crèmes and Mousses
Difficulty: Intermediate


Cannoli Dough
10 g for each cannoli shell, 2 shells per serving
690 g all-purpose flour
55 g butter
30 g sugar
6 g cocoa
1 pinch cinnamon
300 g sparkling water

Buffalla Ricotta Filling:
500 g buffalla ricotta
40 g confectioners sugar
6 g orange zest
2 g lemon zest
1 g vanilla extract
1 pinch salt

Nutella Fudge Sauce:
75 g per dessert
300 g milk
165 g heavy cream
200 g  Caraïbe 66% Dark Chocolate
200 g AzÉLia 70% Chocolate
165 g Nutella

Sicilian pistachios lightly toasted



Cannoli Dough:
  • Mix dry ingredients and butter in robot coop until crumbly.
  • Add liquid by hand until dough forms.
  • Allow dough to cool for a few hours.
  • Pass through a pasta machine, making sure to flour both sides of the dough, until very thin (try setting number one, but could vary based on the machine).
  • Cut strips 5 1/2" tall by almost 4" wide and roll around the previously sprayed tube.
  • Fry at approx. 350°F (177°C) until light golden brown in color.
  • Save on airtight container for up to four days.
  • Cannoli must be filled "à la minute".


Buffalla Ricotta Filling:
  • Strain ricotta for a few hours to drain any excess liquid.
  • Mix all ingredients together to combine.
  • Place on a piping bag.


Nutella Fudge Sauce:
  • Bring to boil milk, cream, and sugar.
  • Pour the mixture over the chocolates and mix with an immersion blender.
  • Add Nutella and mix with an immersion blender.
  • When ready to use, warm slightly so it has a thick sauce consistency.