Description
Indulge in layers of creamy mascarpone and ricotta, nestled between crisp cannoli shells, in this Mascarpone Ricotta Cannoli Icebox Cake. A delightful dessert that melts in your mouth.
Ingredients
Scale
- 1 cup mascarpone cheese
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup heavy whipping cream
- 1 package graham crackers (about 14–16 full sheets)
- ½ cup mini chocolate chips
- ¼ cup chopped pistachios
- Extra powdered sugar
Instructions
- In a large bowl, combine mascarpone and ricotta cheese until smooth.
- Gradually mix in powdered sugar for sweetness.
- Add vanilla extract and cinnamon for flavor enhancement.
- Taste and adjust sweetness or cinnamon as needed.
- Dip cannoli shells briefly in grape juice until moist.
- Layer soaked cannoli shells in a rectangular baking dish.
- Spread a portion of the creamy filling over the shells.
- Repeat layers of cannoli and filling until the dish is full.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours.
- Prepare garnishes like fresh berries or powdered sugar while it chills.
- Remove the cake from the refrigerator and cut into squares.
- Serve chilled, garnished with berries and a sprinkle of powdered sugar.
Notes
- Allow the cake to chill for at least 4 hours for best results.
- Garnish with fresh berries for added flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Mascarpone Ricotta Cannoli Icebox Cake, dessert, no-bake dessert