This decadent and rich jelly-roll style Cannoli Cake with the flavours the Sicilian pastry classic, makes a wonderful dessert showcase.
If you’re a fan of the Sicilian Cannoli then you’ll love this decadent Cannoli Cake roll recipe.
Because cannoli shells can be challenging to make, if you haven’t had the expertise of an experienced Sicilian woman to show you the ropes, transforming the flavours of this pastry into a cake is the way to go. And trust me, everyone will love it.
The moist yellow cake takes the place of the crunchy shell and when coupled with the sweet and rich ricotta and mascarpone filling it becomes a classic Italian-style dessert your friends will think you bought from a bakery.
The addition of the mascarpone cheese makes the filling smooth, creamier and a less grainy texture you’d get from using just ricotta.
Honestly, once your sheet cake is done, it’s super simple to assemble.
The only thing you must do is invert your sheet cake onto a sugared kitchen towel immediately, and roll it up.
The cake needs to cool into its roll shape so that it won’t crack later.
Now, I’ve made this recipe into a roll cake to mimic the cannoli shape, but you don’t have to.
You can also bake your cake recipe according to directions in 2 round cake pans or a square pan and fill the center of your cake leaving the sides exposed to the cannoli cake filling, which is the star of this dessert.
Cannoli Cake Roll Recipe
1 cup smooth ricotta cheese
1 cup mascarpone cheese
1 tsp pure vanilla extract
Pinch of cinnamon
1/2 cup of semi-sweet chocolate chips
1/4 cup candied citrus (optional)
Mix your yellow cake according to directions and pour into a flat 9×12 sheet pan lined with parchment paper. Bake cake in sheet pan for about 20-25 minute until a toothpick comes out clean.
Sprinkle a clean cloth towel with confectioners’ sugar. When the sheet cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard
Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down in the roll position for about 1 hour until it cools into its shape.
To Make Ricotta Filling: In a stand mixer, blend the ricotta and mascarpone cheeses with sugar and vanilla extract and cinnamon until smooth. Add chocolate chips and candied fruit pieces, if using, and mix them by hand.
When cake is cooled, gently unroll it (don’t force it flat!) and spread filling over cake. Next, begin to roll cake without towel. Place rolled cake, seam side down, on a cake plate.
To decorate: Sprinkle with confectioner’s sugar or vanilla buttercream icing. This will cover any cracks in the cake.