Cannoli Squares with Ricotta Mascarpone and Chocolate
Cannoli Squares
All the flavors of a cannoli in easy, sliceable dessert bars.
Nutrition (per serving)
These Cannoli Squares capture everything I love about a classic cannoli — creamy ricotta folded with mascarpone, bright orange zest, and plenty of mini chocolate chips — but in an easy-to-slice bar. They’re perfect for making ahead: the crust gets a quick bake while the filling is whipped light as air, then everything is chilled until firm.
I adore serving these at parties and family gatherings because they look fancy but are fuss-free. Cut them into small squares, dust with powdered sugar, and sprinkle a few pistachios for color — they disappear fast every time.
Ingredients
- Vanilla wafer cookies, crushed:2 cup
- Unsalted butter, melted:6 tbsp
- Granulated sugar:2 tbsp
- Whole-milk ricotta:2 cup
- Mascarpone cheese:8 oz
- Powdered sugar:3/4 cup
- Vanilla extract:1 tsp
- Orange zest (about 1 medium orange):1 tbsp
- Heavy cream, chilled:1/2 cup
- Mini chocolate chips:3/4 cup
- Salt:1/8 tsp
- Powdered sugar for dusting:2 tbsp
- Chopped pistachios (optional):1/4 cup
Instructions
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Preheat oven to 350°F. Line a 9x9-inch square pan with parchment, leaving an overhang for easy removal.
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In a medium bowl combine crushed vanilla wafers, melted butter, and granulated sugar until evenly moistened. Press mixture firmly into the prepared pan to form an even crust.
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Bake crust 10–12 minutes until lightly golden at the edges. Remove from oven and let cool completely in the pan on a wire rack.
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While crust cools, whisk together ricotta, mascarpone, powdered sugar, vanilla extract, orange zest, and salt until smooth. Taste and adjust sweetness or zest as desired.
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In a separate chilled bowl, whip the heavy cream to soft peaks. Fold whipped cream gently into the ricotta mixture to lighten it, then fold in mini chocolate chips.
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Spread the filling evenly over the cooled crust, smoothing the top. Cover and chill at least 2 hours (or overnight) until firm.
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When set, lift the parchment to remove the slab from the pan. Dust generously with powdered sugar, sprinkle chopped pistachios if using, and cut into 16 squares with a sharp knife.
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Serve chilled or at cool room temperature. Store leftovers tightly covered in the refrigerator for up to 4 days.
Tips & Notes
- For the smoothest filling, press ricotta through a fine-mesh sieve before mixing if it’s grainy.
- Make squares a day ahead—the flavors meld and slices are neater after a full chill.
- Swap vanilla wafers for crushed pizzelle or shortbread cookies for a different texture and flavor.
- If you prefer a slightly tangier filling, use part whole-milk ricotta and part low-fat ricotta to reduce richness.
