Dairy Farmers of Canada

Cocoa Coffee Cannoli

This simplified version of the Sicilian recipe does not need frying. A decadent dessert thanks to the mascarpone and cream. A true “dolci”!

  • Prep: 25 min
Yields 6 servings
cocoa coffee cannoli


  • Cocoa Cannoli
  • 1 egg white
  • Pinch of salt
  • 2 tbsp (30 mL) sugar
  • 3 tbsp (45 mL) all-purpose flour
  • 1 tsp (5 mL) cocoa powder
  • 2 tbsp (30 mL) melted butter
  • Coffee Cream
  • 2 tbsp (30 mL) 35 % cream
  • 1 tsp (5 mL) instant coffee
  • 1/2 cup (125 mL) Canadian Mascarpone
  • 1/4 cup (60 mL) sugar
  • 1/2 cup (125 mL) 35 % cream
  • Your choice of topping
  • Grated chocolate
  • Chopped roasted hazelnuts
  • Cocoa powder
  • Icing sugar
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Preheat oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Make 3 cannoli tubes (see “Tips” section).

In a deep bowl, beat the egg whites with the salt until stiff. Slowly pour in the sugar and whip until it has the consistency of meringue. Combine the flour and cocoa, then sift over the meringue. Delicately whip the mixture and then pour in the butter in a stream.

On the baking sheet, form 3 ovals that are approximately 5 1/4 x 3 1/2 in (13 x 9 cm) using half the dough. Spread out evenly using a small angled spatula or the back of a spoon. Cook in the centre of the oven for 7 minutes.

Remove one cookie at a time and roll loosely around a tube. Place on a plate with the overlapped ends facing down. Quickly perform the same steps with the other 2 cookies. Wait 5 minutes, then remove the tubes. Make 3 new ovals on the baking sheet and repeat the steps; if the baking sheet is still hot, remove the parchment paper from the sheet and place on a work surface before shaping the cookies. Put the parchment paper and cookies back on the sheet.

Heat up the first quantity of cream and dissolve the coffee into it. In a bowl, beat the Canadian Mascarpone, the sugar and the coffee cream until smooth. In another bowl, beat the 2nd quantity of cream. Add the whipped cream to the preceding mixture by folding it in. Using a piping bag, fill the tubes with coffee cream. Decorate the ends with grated chocolate or chopped hazelnuts.

Refrigerate up to a maximum of 2 hours in advance. Before serving, dust with icing sugar or cocoa.


You can replace store-bought cannoli tubes by covering one of the following with aluminum foil: 2 corks placed end to end, chopsticks, or the handle of a large wooden spoon. It's best to have 3 tubes; if not, simply cook the equivalent quantity of cookies at a time.
To keep the cannoli crunchy, fill them at the last minute.

For a flavour twist: Add 1/4 cup (60 mL) of grated chocolate into the coffee cream.
Feel like something cool on a hot summer's day? Freeze the stuffed cannoli and serve as an iced treat.

Reduce the fat content: Replace the Canadian Mascarpone with Canadian Ricotta or Canadian Cream cheese at room temperature.

Nutritional information

Per serving
Energy: 261 Calories
Protein: 3 g
Carbohydrate: 20 g
Fat: 20 g
Fibre: 0.7 g
Sodium: 64 mg

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 54 mg
Vitamin A:
Vitamin D: