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Cannoli Tiramisu
This shortcut and fun twist on a classic tiramisu is sure to impress!
Using our homemade cannoli filling straight from our bakery gives you that perfect, sweet ricotta-and-cinnamon flavor profile without any draining orwhipping, and Stella D’oro Margherite cookies make a fantastic substitute for traditional ladyfingers.
Because Margherite cookies are sturdier and denser than ladyfingers, they hold up incredibly well to an espresso soak without getting mushy, giving the dessert a beautiful, cake-like structure. The resultis an effortless, bakery-style mashup
Ingredients:
2 large containers premade cannoli filling
2 packages (approx. 12 oz total) Stella D’oro Margherite cookies
1.5 cups strong espresso, cooled to room temperature
Cocoa powder for dusting the top
Instructions: Prep the espresso soak
a. Brew espresso and pour into a shallow bowl, allow to cool
Soak and layer the cookies
a. Dip each Stella D’oro Margherite cookie into the espresso mixturefor about 3 to 4 seconds per side.
You want them to absorb flavor, but notcompletely fall apart.
Arrange them in a single, tight layer at the bottom ofan 8x8 or 9x9-inch baking dish.
You can break a few cookies in half to fill anylarge gaps.
Spread the cannoli creama.
Carefully spread half of your cannoli filling over the soakedcookie layer.
Smooth it out with the back of a spoon or an offsetspatula.
Repeat and top
a. Create a second layer of espresso-dipped Margherite cookies overthe cream. Top with the remaining cannoli filling.
Smooth the top layer neatly.
Chill and set
a. Minimum 4 hours
b. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is best.
This crucial resting time allows the sturdy Margherite cookies to fully absorb the liquid and soften into a perfect,sliceable cake texture.
The Finishing Touch
a. Right before serving, dust the top generously with cocoa powder
.
Watch The Video
Using our homemade cannoli filling straight from our bakery gives you that perfect, sweet ricotta-and-cinnamon flavor profile without any draining orwhipping, and Stella D’oro Margherite cookies make a fantastic substitute for traditional ladyfingers.
Because Margherite cookies are sturdier and denser than ladyfingers, they hold up incredibly well to an espresso soak without getting mushy, giving the dessert a beautiful, cake-like structure. The resultis an effortless, bakery-style mashup
Ingredients:
2 large containers premade cannoli filling
2 packages (approx. 12 oz total) Stella D’oro Margherite cookies
1.5 cups strong espresso, cooled to room temperature
Cocoa powder for dusting the top
Instructions: Prep the espresso soak
a. Brew espresso and pour into a shallow bowl, allow to cool
Soak and layer the cookies
a. Dip each Stella D’oro Margherite cookie into the espresso mixturefor about 3 to 4 seconds per side.
You want them to absorb flavor, but notcompletely fall apart.
Arrange them in a single, tight layer at the bottom ofan 8x8 or 9x9-inch baking dish.
You can break a few cookies in half to fill anylarge gaps.
Spread the cannoli creama.
Carefully spread half of your cannoli filling over the soakedcookie layer.
Smooth it out with the back of a spoon or an offsetspatula.
Repeat and top
a. Create a second layer of espresso-dipped Margherite cookies overthe cream. Top with the remaining cannoli filling.
Smooth the top layer neatly.
Chill and set
a. Minimum 4 hours
b. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is best.
This crucial resting time allows the sturdy Margherite cookies to fully absorb the liquid and soften into a perfect,sliceable cake texture.
The Finishing Touch
a. Right before serving, dust the top generously with cocoa powder
.
Watch The Video