Description
Two Italian favorites—tiramisu and cannoli—combined into a creamy, espresso-kissed, chocolate-studded no-bake dessert that chills to sliceable perfection.
Ingredients
- 1 3/4 cups heavy cream
- 15 oz full-fat ricotta cheese, drained if watery
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- 1/2 cup mini chocolate chips, plus more for topping
- 7 oz ladyfingers (about 24)
- 1 cup strong brewed espresso, cooled
Instructions
- Make the filling: Beat heavy cream to soft peaks. In a separate bowl, mix ricotta, mascarpone, and powdered sugar until smooth. Fold whipped cream and mini chocolate chips into the ricotta mixture.
- Dip & layer: Quickly dip each ladyfinger into the cooled espresso (soaked but not soggy). Arrange half in the bottom of an 8×8-inch or 9×9-inch dish.
- Add the filling: Spread half the cream mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Chill & finish: Cover and refrigerate at least 4 hours (overnight best). Before serving, top with extra mini chocolate chips and a light dusting of powdered sugar if desired.
Notes
- Drain ricotta well (or briefly press between paper towels) for the silkiest filling.
- Dip ladyfingers very briefly—1–2 seconds per side—to avoid a soggy base.
- For clean slices, chill overnight and wipe the knife between cuts.
- Optional garnish: a light dusting of cocoa powder before the chocolate chips.
Nutrition
- Serving Size: 1 square (1/12 of dish)
- Calories: 420
- Sugar: 27g
- Sodium: 120mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
