Daring Bakers Cannoli

Cannoli Collage

For November the Daring Bakers were challenged to put away our baking pans and get out the deep fry thermometer and oil! The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

I’ve only had cannoli a couple of times and I didn’t love it because I’m not a big fan of ricotta desserts. So I was happy when mascarpone cheese was offered as an alternative for filling our cannoli.

Deeba of Passionate about Baking has been posting fabulous desserts using her creamy homemade mascarpone and this was my chance to give it a try! I made an orange chocolate chip mascarpone filling for my cannoli that was fabulous!

Orange Mascarpone Filling

My shells on the other hand were a disaster! I made the dough twice, but it would just not behave. I could not get it rolled out thin enough. It kept shrinking back. Consequently, my shells didn’t blister and were tough. I filled a few cannoli for the pictures but decided to save my luscious filling for something equally as wonderful.

In the end I decided to make individual cakes using Pioneer Women’s Best Chocolate Sheet Cake. Ever filled with orange chocolate mascarpone drizzled with a chocolate ganache. It was sinfully delicious and something I would definitely make again.

Chocolate Mascarpone Cake

Thanks Lisa for a fun challenge. Visit Lisa at Parsley, Sage, Desserts and Line Drives for this month’s Daring Bakers recipe and tips on making cannoli. Too see the delicious cannoli the other Daring Bakers whipped up visit the Daring Baker Blogroll.



  • 1 litre cream (I used 25% low fat cream;you can use 36% whipping cream)
  • 2 tbsp fresh lime/lemon juice ( juice of 1 ½ limes approx)

Orange Chocolate Chip Mascarpone Filling

  • 16 ounces mascarpone
  • 1 cup confectioners sugar
  • 1/2 teaspoon orange oil
  • zest from one orange
  • 1/2 cup mini chocolate chips



Heat the cream over a water bath/double boiler until it reaches 180ºF/82ºC

Stir in the lime/lemon juice and keep at this temperature for a few moments longer until it starts to thicken.

Remove from heat, cover, and let sit at room temperature until it is cooled down a bit.

Refrigerate over night. The next day it will have thickened further.

Pour it in a strainer lined with multiple layers of cheesecloth or clean towel. Refrigerate for about 24 hours to let the whey drain

Orange Chocolate Chip Mascarpone Filling:

Mix first four ingredients together until thoroughly combined. Mix in chocolate chips

Recipe adapted from Addicted Sweet Tooth