Introducing Limoncello Cannoli Recipe: A Refreshing Taste of Italy’s Lemony Lifestyle!
Bright, zesty, and irresistibly indulgent, these Limoncello Cannoli in Lemon Pizzelle Shells offer a fresh twist on a classic Italian dessert. Crisp, light lemon pizzelle cookies serve as delicate shells, cradling a smooth, creamy ricotta filling infused with the vibrant citrus notes of Limoncello liqueur.
Perfect for summer gatherings or a refreshing end to any meal, this elegant delightful dessert balances sweetness and tartness in every bite -bringing a taste of the Amalfi Coast straight to your table. Salute!
Makes 8 cannoli
Ingredients:
- 8 Reko Lemon Pizzelle Cookies
- 2 cups full cream ricotta (well-drained)
- ¾ cup confectionary powdered sugar (plus extra for dusting)
- 3 tbsp Limoncello liqueur (adjust to taste)
- ¼ cup whipping cream
- Zest of 1 lemon (reserve 2 tbsp for garnish)
- Zest of 1 lime (reserve 2 tbsp for garnish)
- ¾ cup crushed pistachios (optional)
Directions:
- In a medium bowl, gradually add the powdered sugar to the ricotta cheese and beat/whisk until blended. For a fluffier texture blend with an electric mixer.
- Add Limoncello, and fold in lemon/lime zest.
- In separate bowl, whip the cream until soft peaks form, then fold into ricotta mixture; cover and refrigerate 1-2 hours to firm up.
- Microwave each Reko Pizzelle cookie for approximately 15-20 seconds to soften slightly, and immediately bend/shape into a cannoli tube, using a mold or handle of wooden spoon. Use caution – cookies will be hot!
- Fill cannoli shells with prepared cannoli cream (using a piping bag is best) and dust with powdered sugar, then garnish ends with crushed pistachios as optional for extra flair!
Tip: Click here to learn how to shape and form our pizzelles.
