Blueberry Cannoli Cream with Blueberry Syrup Recipe
This Blueberry Cannoli recipe features a luscious ricotta and whipped cream filling sweetened with powdered sugar and infused with vanilla and homemade blueberry syrup. Folded with bittersweet chocolate chips and chilled to perfection, this creamy mixture is perfect for filling crisp cannoli shells or serving as a decadent pastry or fruit dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
Cannoli Cream Filling
- 4 cups ricotta cheese (strained if too wet)
- 1 cup heavy cream
- 2 cups powdered sugar (adjust to taste)
- 3 tablespoons vanilla extract
- 4 cups 72% bittersweet chocolate chips
- Blueberry syrup (amount to taste, see recipe below)
Blueberry Syrup
- 1 1/2 cups fresh or frozen Jersey blueberries
- 1 1/2 cups water
- 2/3 cup sugar
- 1 teaspoon lemon juice
Instructions
- Whip cream and sugar: In a mixing bowl, whisk together heavy cream and powdered sugar until soft peaks form, creating a light and sweet base for your filling.
- Combine ricotta and flavorings: Add the ricotta cheese, vanilla extract, and blueberry syrup into the whipped cream mixture. Stir gently until the mixture is smooth, creamy, and evenly blended.
- Fold in chocolate and blueberries: Gently fold in the bittersweet chocolate chips and some chopped blueberry syrup along with its pulp to distribute flavor and texture throughout the filling.
- Taste and adjust sweetness: Sample the cannoli cream and add more powdered sugar if you prefer a sweeter filling, mixing until incorporated.
- Chill the filling: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the filling to thicken slightly.
- Prepare blueberry syrup: In a small saucepan, combine blueberries, water, and sugar over medium-high heat. Bring to a quick boil, then reduce heat and simmer for 7-10 minutes, mashing berries with a spoon or potato masher as they soften.
- Finish syrup: Remove the syrup from heat, stir in lemon juice, and allow it to cool completely before adding to the filling or using as a topping.
- Serve: Use the chilled cannoli cream to fill cannoli shells, as a filling for cakes or pastries, or as a delicious fruit dip. Enjoy immediately or store refrigerated.
- Optional thickening: If the filling is too thin, place it in a fine mesh strainer lined with cheesecloth or paper towels and let drain in the refrigerator for several hours or overnight to thicken.
Notes
- Strain ricotta cheese well if it has excess moisture to prevent a runny filling.
- Adjust sweetness to taste by adding more or less powdered sugar.
- Blueberry syrup can be made in advance and stored refrigerated for up to one week.
- This filling can be used in various desserts beyond cannoli shells.
- Thickening the filling by straining is recommended if you want a firmer texture for piping.
Keywords: blueberry cannoli, ricotta filling, cannoli cream, homemade cannoli, blueberry syrup dessert
