I’ve been wanting to make cannolis for some time, especially because I had a large bag of dehydrated marshmallows—the tasty pieces from Lucky Charms—just waiting to be used. I asked Linda to help develop a new version, and together we created a colorful, delicious twist on classic cannolis.
Ready to try them? Here’s what you’ll need and how to make them.
Ingredients
- 1 dozen cannoli shells (store-bought)
- 1 package white melting chocolate
- Gel food coloring (optional)
- Dehydrated marshmallows, chopped
- 16 oz mascarpone cheese
- 16 oz ricotta cheese, well drained
- 1/2 cup confectioners’ sugar, sifted
- 1/2 tsp vanilla extract
- 1/4 tsp lemon extract
- 1/4 tsp salt
- Heavy cream (add gradually to adjust texture)
Tip: Using premade cannoli shells reduces preparation time. They’re commonly available at Italian groceries and some specialty food stores.
Instructions
- Melt the white chocolate according to the package directions. Tint the chocolate with gel food coloring if you want a colorful coating. To create two colors, split the melted chocolate into portions and tint each separately; one package will typically cover a dozen shells.
- Dip each end of the cannoli shells into the melted colored chocolate. Before the chocolate sets, sprinkle the chopped dehydrated marshmallows onto the chocolate so they adhere. Set the coated shells aside to cool and harden.
- In a large bowl, combine the mascarpone, drained ricotta, sifted confectioners’ sugar, vanilla, lemon extract, and salt. Stir thoroughly with a rubber spatula until smooth. Add heavy cream a tablespoon at a time until the filling is light and spoonable but still rich—about 1–2 tablespoons is usually enough, depending on desired texture.
- Transfer the filling to a piping bag or a plastic bag with the corner snipped off. Pipe the cheese mixture into both ends of each cannoli shell until filled.
- Finish by pressing additional chopped marshmallows into the chocolate-coated ends for a colorful presentation. Serve immediately for the best texture.
Recipe by Linda Jednaszewski
Concept, photography, and styling by Brittni Mehlhoff
Will you try these colorful cannolis?