Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 1 hour & 10 minutes
  • Total time 14 hours & 15 minutes
  • Portion size 6 servings


Chocolate-Ginger Filling:
Cannoli Dough:


Chocolate-Ginger Filling 

Line fine colander with double layer of cheese cloth; place over bowl. Add ricotta to colander and cover with plastic wrap. Place in refrigerator and drain for 12 hours; discard liquid.

In large bowl, whisk drained ricotta, sugar, lemon zest and salt until smooth. Stir in chocolate and ginger. In bowl, using electric mixer on medium-high speed, beat cream until soft peaks form. Using spatula, gently fold whipped cream into ricotta mixture. Transfer mixture to piping bag fitted with 1/2-inch round tip; refrigerate.

Cannoli Dough 

Meanwhile, in large bowl, using electric mixer on medium speed, beat egg, sugar and cinnamon until mixture has lightened, about 1 minute. Add butter, grappa, 2 tbsp water and vinegar until combined; stir in flour. Using electric mixer with dough hook attachment on medium speed, or on floured work surface with your hands, knead dough until firm ball forms, 8 to 10 minutes. Shape into disc and wrap with plastic wrap; refrigerate for 1 hour.

On lightly floured work surface, roll out dough to 1/8-inch thickness. Using 3-inch round cookie cutter, cut 18 circles out of dough. Prick circles evenly with fork. In large saucepan or deep fryer, heat oil to 350°F. Using slotted spoon, add circles, 3 at a time, and cook until golden, 30 to 45 seconds. Remove from oil and place on paper towel-lined baking sheet. Repeat with remaining circles.

Using reserved piping bag, pipe mound of chocolate-ginger filling in centre of small plate. Cover with circle and press gently to adhere. Pipe 5 small mounds of filling on top, add 2 raspberry halves; top with another circle and press gently. Pipe another 5 small mounds of filling on top and add another 2 raspberry halves. Cover with a third circle of dough. Sprinkle with icing sugar, and more grated chocolate and crystallized ginger, if desired. Repeat steps with remaining circles, filling and raspberry halves, icing sugar, grated chocolate and crystallized ginger, if desired.

Test Kitchen Tip: To save time, replace cannoli dough with 2 sheets frozen puff pastry (about 450 g), thawed. Prick the dough circles with a fork and bake at 375°F until dough is golden and slightly puffed, 18 to 20 minutes.


Nutritional facts PER SERVING: about

  • Iron 3.1 mg
  • Fibre 3 g
  • Sodium 155 mg
  • Sugars 39 g
  • Protein 14 g
  • Calories 595
  • Total fat 25 g
  • Cholesterol 110 mg
  • Saturated fat 16 g
  • Total carbohydrate 73 g
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