Sweet Cannelloni

Sweet cannelloni is a fun and unique dessert twist on the classic Italian pasta dish. Instead of a savory filling, I prepare a luscious mascarpone cream with a hint of coffee and sugar, then stuff it inside crisp cannelloni shells. I love how the combination of crunchy fried pasta with smooth, sweet cream creates a dessert that feels both playful and indulgent.

Why You’ll Love This Recipe

I like this recipe because it’s unexpected most people think of cannelloni as savory, but this sweet version always surprises and delights. The mascarpone and whipped cream filling is rich but light, while the coffee adds just the right amount of depth. I enjoy making these for special gatherings or when I want a dessert that stands out from the usual cakes and pastries.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250g cannelloni pasta
250ml heavy whipping cream
150g mascarpone cheese
1/3 cup powdered sugar
2 tsp instant coffee
3/4 cup water
Oil for frying

Directions

1. I begin by heating oil in a deep pan for frying.
2. I carefully fry the cannelloni pasta until golden and crisp, then let them drain on paper towels to remove excess oil.
3. In a small bowl, I dissolve the instant coffee in the water and let it cool.
4. In a mixing bowl, I whip the heavy cream until soft peaks form.
5. I add mascarpone cheese, powdered sugar, and the cooled coffee mixture to the whipped cream, then gently fold everything together until smooth and creamy.
6. Once the fried cannelloni shells are cooled, I pipe or spoon the cream mixture into them.
7. I like to dust them with extra powdered sugar or even a sprinkle of cocoa powder before serving.

Servings and Timing

This recipe makes about 10–12 sweet cannelloni, depending on the size of the pasta tubes. The preparation takes around 20 minutes, frying about 10 minutes, and assembly another 10 minutes, so the total time is roughly 40 minutes.

Variations

Sometimes I replace the coffee with a splash of vanilla extract for a more delicate flavor. I also enjoy adding finely grated chocolate or cocoa powder to the cream for a mocha twist. For a fruity version, I like folding in a spoonful of fruit puree or topping with fresh berries before serving.

Storage/Reheating

I keep the filled cannelloni in the refrigerator for up to 2 days, but I find they are best enjoyed fresh because the pasta shell stays crisp. If I want to prepare ahead, I store the fried cannelloni shells separately in an airtight container at room temperature and keep the cream filling refrigerated, then assemble just before serving. I don’t reheat these since they are served cold as a dessert.

FAQs

Can I bake the cannelloni instead of frying?

I prefer frying because it gives a crispier texture, but baking at a high temperature can also work if I brush the pasta with oil first.

Can I make the cream filling ahead of time?

Yes, I often make the filling a day in advance and store it in the refrigerator until ready to use.

Will the pasta stay crunchy after filling?

Not for long—the cream will soften the pasta after a few hours, so I like to fill them just before serving.

Can I use ricotta instead of mascarpone?

Yes, but mascarpone makes the filling creamier and richer. Ricotta will give it a lighter texture.

What oil is best for frying?

I usually use vegetable or canola oil because they have a neutral flavor and high smoke point.

Can I skip the coffee?

Yes, I sometimes leave it out or replace it with vanilla or a splash of liqueur.

How do I prevent the cannelloni from breaking while frying?

I make sure the oil is hot enough before frying and fry in small batches to avoid crowding.

Can I serve these warm?

The shells should be cooled before filling, but the dessert itself is best served chilled.

Can I dust them with something besides powdered sugar?

Yes, I like cocoa powder, cinnamon sugar, or even finely grated chocolate for extra flavor.

Are these suitable for parties?

Definitely I like making them in advance by preparing the shells and cream separately, then filling just before serving so they stay fresh and crunchy.

Conclusion

Sweet cannelloni is one of my favorite desserts when I want to surprise guests with something different. I love how the crisp fried pasta contrasts with the creamy mascarpone filling, and the hint of coffee gives it a sophisticated touch. Every bite feels like a little indulgence, and I always enjoy how quickly they disappear from the plate.

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