Cannoli-tiramisu Dip

This luxurious Italian dessert, combines the best of both worlds! It’s a cross between a cannoli pastry, ( using ricotta cheese, vanilla, cinnamon and citrus) and tiramisu ( using mascarpone and heavy cream sweetened with a touch of honey and shaved chocolate).

Cannoli pastry is typically deep fried so using baked Pizzelle waffle cookies and strawberries allows for a lighter and easier version that can be made rather quickly. It’s a great make ahead dip for entertaining as the flavours come together nicely after sitting in the refrigerator. I used natural, local honey instead of refined sugar. Fresh orange and lemon zest was used instead of candied fruit.Natural vanilla and cinnamon gives it a lovely flavour.

Ricotta and mascarpone cheese are both low in sodium. Light ricotta can be substituted for regular. Ricotta cheese is a good source of protein and helps in the absorption of calcium and vitamin B. Mascarpone cheese is a concentrated source of the nutrients found naturally in milk, including calcium. It has a large amount of other essential nutrients such as phosphorus, zinc, riboflavin, vitamin B12 and vitamin A. It’s a dense source of high quality protein.

Serve alongside any of your favourite cookies, and assorted fresh fruit as a gluten-free alternative. Mini chocolate chips and or unsweetened cocoa can also be used as toppings. Pecans, hazelnuts or almonds would also work as a garnish.



  1. In a chilled stainless steel mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form. Add vanilla to the whipped cream.
  2. In a separate bowl, whip the ricotta, mascarpone and honey with an electric mixer until smooth. Add cinnamon, lemon and orange zest.
  3. Fold whipped cream into the ricotta and mascarpone mixture.
  4. Refrigerate until ready to use. Garnish with chocolate shavings and chopped pistachios.
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