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
Units
Scale
- 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
