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Sweet Cannelloni (Tiramisu) Recipe

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4.5 from 6 reviews

This Sweet Cannelloni (Tiramisu) recipe transforms classic cannelloni pasta into a delightful dessert filled with a creamy mascarpone mixture and flavored with rich coffee. The pasta is lightly fried for a crispy texture, dipped in sweetened coffee, then filled with mascarpone and whipped cream before chilling to perfection.

Ingredients

Pasta

  • 250 g Cannelloni Pasta
  • Oil for frying (estimated 2 tbsp)

Filling and Coffee Dip

  • 250 ml Heavy Whipping Cream
  • 150 g Mascarpone Cheese
  • ⅓ cup Powdered Sugar
  • 2 tsp Instant Coffee
  • ¾ cup Water

Instructions

  1. Fry Pasta: Heat oil in a pan over medium heat. Fry the cannelloni pasta until golden and crispy. Remove from heat and place on a cooling rack to drain excess oil.
  2. Prepare Coffee Dip: In a medium bowl, dissolve the instant coffee in water completely. Dip the fried cannelloni pasta into the coffee mixture and set aside.
  3. Make Cream Filling: In a bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Gently fold in the mascarpone cheese until combined and smooth. Transfer the mixture into a piping bag.
  4. Fill Cannelloni: Pipe the mascarpone cream mixture into the coffee-dipped fried cannelloni pasta tubes.
  5. Chill and Serve: Refrigerate the filled cannelloni for at least 4 hours to set. Before serving, arrange them on a plate and garnish with a dusting of powdered sugar. Enjoy your sweet cannelloni tiramisu!

Notes

  • For best flavor, use freshly brewed instant coffee dissolved in hot water.
  • You can substitute powdered sugar with fine granulated sugar if needed, but powdered sugar dissolves more smoothly.
  • If you prefer a less sweet dessert, reduce the amount of sugar to ¼ cup.
  • Make sure to pipe the mascarpone mixture gently to avoid breaking the crispy cannelloni shell.
  • This dish can be prepared a day in advance and stored covered in the refrigerator.
  • Use heavy whipping cream with at least 35% fat content for best whipping results.