top of page

These flaky and crisp tube-shaped shells of fried dough enclose a lusciously creamy, sweet ricotta filling, add some chocolate chips and just amp up that already immensely satisfying flavor. In other words, pure dessert bliss! Are your taste buds going crazy yet?


It is no secret that in mainland Italy, they are commonly known as cannoli siciliani (Sicilian cannoli) emphasizing on the place of origin, oh yes! This is Sicily’s most famous contribution to the world of sweets and what better way to learn this iconic Italian dessert than from a true Sicilian like Rob?


During this class we’ll make the dough for our cannoli, roll it out, cut it, then shape and fry the shells. We’ll also make two fillings for our cannoli, we’ll show you how to garnish and present them. We’ll share tips and tricks to help you get a result that will make you feel like you’ve been teletransported to Sicily.


These delectable Italian delicacies are truly worth learning to make!

By the end of this class you’ll definitely be able to say “Holy Moly! I made Cannoli!”

B O O K - N O W



  • Date: Sunday, May 23rd 2021

  • Starting Time: 3pm US EST

  • Duration: 2 hrs

  • Location: Online zoom class (we'll email you the link)

  • Max pax: 10


  • Make the dough for cannoli

  • Roll it out, cut it, then shape and fry the shells

  • Make two fillings (ricotta and italian pastry cream)

  • How to garnish  

  • Disclaimer: We might make your feel like you’ve been teletransported to Sicily


Ingredients ( makes 15-20 cannoli! )

  • 250gr All-purpose flour

  • 50gr Dry white wine

  • 30gr Marsala

  • 25gr Lard (sub with olive oil)

  • 25gr White sugar

  • 3gr Unsweetened cocoa powder

  • 3gr Salt

  • 1 egg

  • Half lemon

  • Peanut oil


  • 500gr Fresh cow ricotta

  • 160gr White sugar

  • Semisweet chocolate chips

  • Cinnamon

Italian Pastry Cream (Crema Pasticcera)

  • 500gr Whole milk

  • 130gr White sugar

  • 125gr Yolks (about 5)

  • 40gr Rice starch or Cornstarch

  • 2 Vanilla pods

  • Lemon zest


  • Candied orange peel (optional)

  • Pistachios

  • Powdered sugar (for dusting)

Tools needed:

  • Rolling-pin or Pasta machine

  • Cannoli molds (see link)

  • 2 medium pots

  • Kitchen paper

  • Whisk

  • Medium size metal tin (to keep the empty shells)


These crispy and flaky crusts with it's creamy filling will make you dream for days after this class. Don't worry though! We will make sure you have leftovers!

It can be intimidating seeing the amount of ingredients in this recipe, but this is one of the most deliciously satisfying treats you'll have made at home!


  • Ingredients

  • Gratuities

bottom of page