Sweet Cannelloni Tiramisu is a refined and creative variation on the beloved Italian classic. This elegant dessert features crisp, golden-fried cannelloni shells briefly soaked in espresso, filled with a rich mascarpone and cream mixture, and finished with a dusting of cocoa powder. Carefully stacked and served cold on a white plate, this twist on tiramisu delivers an indulgent bite that blends texture and tradition with modern flair.
Why You’ll Love This Recipe
This dessert is a showstopper—combining the iconic flavors of tiramisu with a unique presentation and irresistible crunch. The contrast between the crisp fried cannelloni and the silky mascarpone filling creates a truly satisfying texture. It’s elegant enough for entertaining yet easy enough to make ahead, with each bite offering creamy sweetness, bold espresso notes, and a hint of chocolate. If you love tiramisu and crave a new take, this version will win you over.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 250g cannelloni pasta (uncooked)
- 250ml heavy whipping cream
- 150g mascarpone cheese
- 1/3 cup powdered sugar
- 2 tsp instant coffee
- 3/4 cup water
- Oil for frying
- Cocoa powder or extra powdered sugar (for garnish)
Directions
- Heat oil in a deep skillet or pot over medium heat. Carefully fry the uncooked cannelloni pasta until golden and crisp, working in batches. Remove and drain on a wire rack or paper towel-lined plate.
- In a small bowl, dissolve the instant coffee in the warm water. Briefly dip each fried cannelloni shell in the coffee mixture, then place them on a tray to cool.
- In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- Gently fold in the mascarpone cheese until the mixture is smooth and well combined.
- Transfer the mascarpone filling to a piping bag fitted with a star tip or round tip.
- Pipe the cream filling into both ends of each cooled cannelloni shell until completely filled.
- Arrange the filled cannelloni on a tray or plate, then refrigerate for at least 4 hours to allow the flavors to meld and the filling to firm.
- Just before serving, stack the cannelloni neatly on a white plate and dust with cocoa powder or powdered sugar.
- Serve cold and enjoy immediately.
Servings and timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 28 minutes
- Total Time: 43 minutes + 4 hours chilling
- Calories per serving: 390 kcal
Variations
- Chocolate Filling: Add 2 tablespoons of cocoa powder to the cream mixture for a mocha-inspired twist.
- Liqueur Infused: Add 1 tablespoon of coffee liqueur or amaretto to the coffee soak for an adult version.
- Fruit Accent: Add a dollop of raspberry or cherry compote to the plate for a pop of acidity and color.
- Mini Version: Break the cannelloni into shorter tubes before frying for bite-sized treats.
- Baked Option: Lightly brush the uncooked cannelloni with oil and bake at 400°F (200°C) until crisp, if you prefer to avoid frying.
Storage/Reheating
These cannelloni are best served cold and fresh. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze, as the texture of the cream filling and fried shells may be compromised. Reheating is not recommended, as the dessert is meant to be enjoyed chilled.
FAQs
Can I use pre-cooked cannelloni?
No. Pre-cooked pasta won’t hold its shape during frying. Use dry, uncooked cannelloni for best results.
What oil is best for frying the shells?
Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil.
Can I make these ahead of time?
Yes. They can be made and filled a day ahead. Chill them overnight for best flavor and texture.
Do I have to soak the shells in coffee?
The soak adds traditional tiramisu flavor, but you can skip or shorten this step if you prefer a less intense coffee taste.
What can I use instead of mascarpone?
Cream cheese can be used in a pinch, but mascarpone provides a smoother, more authentic flavor.
Can I flavor the cream with vanilla?
Yes, a teaspoon of vanilla extract can be added for extra depth.
How do I keep the shells crisp?
Do not oversoak in the coffee mixture. Dip briefly, just enough to impart flavor without softening the shell.
Can I use a different pasta?
Cannelloni works best due to its size and shape. Other tubular pastas may be too small or delicate for frying and filling.
Can I serve this warm?
No. The texture and flavor are best when served chilled after the filling has set.
Is this dessert kid-friendly?
Yes, if you skip any alcohol-based additions, it is suitable for all ages and fun to serve.
Conclusion
Sweet Cannelloni Tiramisu offers an exciting twist on a classic Italian dessert—crispy, creamy, and full of bold coffee flavor. With its striking presentation and rich, chilled filling, it’s a sophisticated and indulgent treat that’s sure to impress. Perfect for entertaining or elevating a casual dessert spread, this recipe reimagines tiramisu in a format that’s both inventive and delicious.
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Sweet Cannelloni Tiramisu
- Total Time: 43 minutes + 4 hours chilling
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicate twist on the classic Italian dessert, this version features crisp golden-fried cannelloni shells soaked in espresso, filled with a velvety mascarpone and cream mixture, and dusted with cocoa—stacked beautifully for an elegant, indulgent bite.
Ingredients
- 250g cannelloni pasta (uncooked)
- 250ml heavy whipping cream
- 150g mascarpone cheese
- 1/3 cup powdered sugar
- 2 tsp instant coffee
- 3/4 cup water
- Oil for frying
- Cocoa powder or extra powdered sugar (for garnish)
Instructions
- Heat oil in a deep skillet over medium heat. Carefully fry the cannelloni pasta until golden and crisp. Remove and let cool on a wire rack to drain excess oil.
- In a small bowl, dissolve the instant coffee in 3/4 cup of warm water. Dip each fried cannelloni briefly into the coffee mixture and set aside.
- In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
- Gently fold in the mascarpone cheese until smooth and well combined.
- Transfer the mascarpone mixture to a piping bag fitted with a star tip.
- Pipe the cream into each end of the cooled cannelloni shells.
- Chill the filled cannelloni in the fridge for at least 4 hours to allow the flavors to meld.
- Before serving, stack them neatly on a white plate and dust with cocoa powder or powdered sugar.
- Serve cold.
Notes
- Use a piping bag for a cleaner, more elegant presentation.
- Make sure the fried cannelloni are completely cooled before filling to avoid melting the cream.
- Adjust coffee strength to taste by adding more or less instant coffee.
- Can be made a day in advance and kept refrigerated until serving.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 12g
- Sodium: 95mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
