Red, White & Blue Cannoli

Why I Love This Recipe

I love this recipe because it brings together everything I enjoy in a sweet treat—rich, creamy filling; tart, juicy fruit; and a crisp, golden shell. The red strawberries and blue blueberries pop against the white ricotta for a dessert that’s both patriotic and elegant. Plus, it’s surprisingly simple to put together, especially if I use store-bought cannoli shells.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cannoli shells (store-bought or homemade)

• 2 cups ricotta cheese

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup fresh strawberries, chopped

• 1 cup fresh blueberries

• Zest of 1 lemon

For homemade shells (optional):

• Flour

• Sugar

• Melted butter

• Marsala wine (to bind the dough)

Directions

Make the Cannoli Shells (Optional)

1. I mix flour, sugar, and melted butter in a bowl. Gradually, I add Marsala wine until a dough forms.

2. I knead the dough until it’s smooth, wrap it in plastic, and let it rest for 30 minutes.

3. I roll out the dough thinly, cut into circles or ovals, wrap around cannoli forms, and fry until golden brown. I transfer the shells to a wire rack to cool.

Prepare the Filling

4. In a mixing bowl, I combine the ricotta, powdered sugar, vanilla extract, and lemon zest. I mix until smooth and creamy.

5. I gently fold in the chopped strawberries and blueberries, being careful not to crush the berries.

Assemble the Cannoli

6. Using a piping bag, I fill each cannoli shell with the berry-ricotta mixture. I start from one side and fill through the center, then flip and fill from the other side.

7. I dust the filled cannoli with powdered sugar and, if I’m feeling fancy, garnish the ends with extra berries.

Serve Immediately

8. I serve the cannoli as soon as they’re filled to keep the shells crisp and fresh.

Servings and Timing

• Yield: 12 filled cannoli

• Prep Time: 30 minutes

• Cook Time: 20 minutes (if making shells)

• Total Time: 50 minutes

Variations

• I sometimes add a splash of lemon juice to the filling for extra brightness.

• For a richer flavor, I stir in a few tablespoons of mascarpone cheese with the ricotta.

• If I want a crunchier texture, I fold in mini chocolate chips or chopped pistachios.

• I’ve also dipped the shell ends in white chocolate and red, white, and blue sprinkles for a fun holiday finish.

• When I want less sugar, I reduce the powdered sugar slightly and rely on the berries for natural sweetness.

Storage/Reheating

I always fill the cannoli just before serving, as the shells can soften quickly. If I’m prepping ahead, I store the ricotta filling in the fridge (up to 2 days) and keep the shells in an airtight container at room temperature. Once filled, the cannoli should be eaten within a few hours for the best texture.

FAQs

Can I use frozen berries?

I don’t recommend it. Frozen berries release too much moisture and can make the filling watery and the shells soggy.

How do I prevent the ricotta from being too wet?

I drain the ricotta in a cheesecloth-lined strainer over a bowl for a few hours or overnight in the fridge. This step makes the filling thick and creamy.

Can I make this recipe fully ahead of time?

I usually prep everything ahead but wait to fill the shells until right before serving. That way, they stay perfectly crisp.

What’s the best substitute for Marsala wine in the shell dough?

If I don’t have Marsala, I use dry white wine, sherry, or even grape juice with a splash of vinegar for a non-alcoholic version.

Can I skip the lemon zest?

Yes, but I find the lemon zest adds a refreshing lift to the filling and enhances the flavor of the berries.

Conclusion

These Red, White & Blue Cannoli are a stunning dessert that’s as fun to make as it is to eat. With creamy ricotta, sweet summer berries, and that signature crispy shell, they’re a celebration in every bite. Whether I’m hosting a holiday get-together or just treating myself to something special, this dessert always delivers flavor and flair.

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