Delicious Cannoli Cake Roll Recipe

If you’ve ever savored a classic Italian cannoli, you’ll know the magic of its creamy, sweet filling paired with a crisp shell. Now, imagine transforming that delightful experience into a luscious cake roll. My Cannoli Cake Roll recipe combines the best of both worlds, making it a show-stopping dessert that’s perfect for any occasion.

This recipe blends the rich flavors of ricotta and mascarpone with hints of citrus and chocolate, all wrapped in a light, fluffy sponge cake. It’s a modern twist on a beloved traditional treat, offering a unique way to enjoy those familiar cannoli flavors. Whether you’re hosting a dinner party or simply craving something special, this Cannoli Cake Roll is sure to impress.

Ingredients

To create this decadent Cannoli Cake Roll, you’ll need a variety of fresh and flavorful ingredients.

For the Cake

• Powdered sugar (for dusting)
• 6 large eggs, separated
• 1 cup granulated sugar, divided
• 1/4 cup Land O Lakes® Extra Creamy Butter, melted and cooled
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour

For the Ricotta Frosting

• 16 ounces ricotta cheese, drained
• 4 ounces mascarpone cheese, softened
• 2 ounces (1/4 cup) cream cheese, softened
• 1/2 cup powdered sugar
• 2 tablespoons Land O Lakes® Heavy Whipping Cream
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons amaretto liqueur

Topping

• 2 tablespoons mini semi-sweet chocolate chips
• 2 tablespoons chopped pistachios

These ingredients will ensure that your Cannoli Cake Roll captures the authentic taste of a classic cannoli while also providing a delightful cake texture.

Tools and Equipment

Creating a Cannoli Cake Roll requires specific tools and equipment to achieve the perfect texture and flavor. Below is a list of essential items you will need:

• Mixing Bowls: At least three mixing bowls for handling separate components like egg whites, yolks, and frosting.
• Electric Mixer: Crucial for whipping egg whites to stiff peaks and blending the ricotta frosting smoothly.
• Whisk: Handy for combining dry ingredients or quick tasks.
• Spatula: For folding egg whites gently into the batter and spreading frosting evenly.
• Measuring Cups and Spoons: Precision is key in baking.
• Sifter: To sift flour and powdered sugar for smooth textures.
• Jelly Roll Pan: A 15x10x1-inch pan is ideal for baking the sponge cake.
• Parchment Paper: Essential for lining the pan to prevent sticking.
• Kitchen Towel: A clean, lint-free towel dusted with powdered sugar helps roll the cake without sticking.
• Offset Spatula: Perfect for spreading frosting evenly over the cake.
• Cooling Rack: Allows air circulation to cool the cake without becoming soggy.
• Knife: For slicing neat pieces of the finished roll.
• Plastic Wrap and Aluminum Foil: For wrapping and storing the cake roll.

Having these tools will streamline the process and ensure your Cannoli Cake Roll turns out perfectly every time.

Directions

Prepare the Cake

1. Preheat your oven to 375°F (190°C). Line a 15x10x1-inch baking pan with parchment or waxed paper; grease the paper. Set aside.
2. Arrange a clean kitchen towel on your counter; sprinkle generously with powdered sugar. Set aside.
3. Place egg whites into a medium bowl; beat at high speed until foamy. Gradually add 1/4 cup granulated sugar, beating until glossy and stiff peaks form. Set aside.
4. In another bowl, combine egg yolks, remaining 3/4 cup granulated sugar, melted butter, baking powder, vanilla extract, and salt. Beat until well mixed. Add flour; mix until combined. Gently fold beaten egg whites into the yolk mixture until just combined.
5. Pour batter into the prepared pan, spreading evenly with a spatula.
6. Bake for 10–12 minutes, or until the center springs back when lightly touched. Immediately run a knife around the edges to loosen the cake. Invert onto the prepared towel; remove parchment paper. Dust with powdered sugar and tightly roll up hot cake in the towel (starting from one short side). Let cool completely on a wire rack.

Make the Ricotta Frosting

1. In a medium bowl, combine ricotta cheese, mascarpone cheese, cream cheese, powdered sugar, whipping cream, vanilla extract, salt, and amaretto liqueur.
2. Beat until smooth and well mixed.

Assemble the Cake Roll

1. Carefully unroll the cooled cake; remove the towel.
2. Spread 1 1/2 cups of ricotta frosting evenly over the cake surface, leaving a small border around the edges.
3. Re-roll the cake tightly but gently without cracking it. Transfer to a serving platter.
4. Frost the outside of the roll with remaining ricotta frosting using an offset spatula.
5. Sprinkle mini chocolate chips and chopped pistachios over the top for garnish.

Refrigerate until ready to serve.

Tips for Success

Strain Your Ricotta

To avoid runny filling:

• Line a fine-mesh strainer with cheesecloth.
• Place ricotta in strainer over a bowl to catch liquid.
• Refrigerate for at least two hours or overnight.

Rolling Tips

Roll immediately after baking while warm to prevent cracks:

Use powdered sugar-dusted parchment paper or towel to prevent sticking during rolling.

Make-Ahead Instructions

To freeze: Wrap cooled and filled cake tightly in plastic wrap followed by aluminum foil or place in an airtight freezer bag. Thaw in refrigerator overnight before serving.

Conclusion

Creating this Cannoli Cake Roll brings together beloved Italian dessert traditions in an elegant yet approachable form. From its light sponge cake to its creamy ricotta-amaretto filling topped with chocolate chips and pistachios, this dessert is as visually stunning as it is delicious! Whether you’re preparing it ahead for an event or enjoying it fresh at home, this recipe guarantees rave reviews every time you serve it. Happy baking!

Print