Wafer Cannoli with Ricotta Cream

Wafer Cannoli with Ricotta Cream

Makes 10 filled cannoli

Prep Time: 2 hours 15 minutes (+ overnight)
Cook Time: 30 minutes

  • 1 Large egg
  • ¼ cup caster sugar
  • ⅓ cup plain flour
  • ¼ teaspoon ground cinnamon
  • 30g unsalted butter, melted
  • 1½ Tablespoons milk
  • Pinch of salt
Ricotta Cream Filling:
  • 375g tub fresh ricotta cheese, drained overnight
  • 1 ¼ cup pure icing sugar, sifted (+ extra for dusting)
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest (optional)
  • 30g unsalted butter, melted
  • ⅓ cup thickened cream, whipped to firm peaks


  1. For the ricotta filling: Combine drained ricotta, icing sugar, vanilla and lemon zest (if using). Beat with electric beaters until smooth and well combine; 1-2 minutes. Fold through the whipped cream. Cover and refrigerate until firm; 2 hours.
  2. For the cannoli: Beat eggs and sugar with electric beaters until thick and pale; 2 minutes. Sift in the flour and cinnamon. Add remaining ingredients. Mix well.
  3. Heat Ice Cream Waffle Cone Maker on medium heat, until green light turns off.
  4. Spoon 1 tablespoon batter in the center on the hot waffle plate. Close lid gently. Cook until golden brown; about 2-3 minutes.
  5. Carefully remove hot waffle with a spatula. Quickly roll into a tube shape. Allow cooling.
  6. Pipe the ricotta filling evenly between the wafer cannoli shells. Decorate if desired. Dust with extra icing sugar to serve.
GARNISHES (optional)
  1. Mix 2 tablespoons mini chocolate chips through ricotta filling.
  2. Mix 1 tablespoon finely diced candied orange through ricotta filling.
  3. Decorate ends with finely chopped pistachios OR grated chocolate.