Deconstructed Italian Cannoli

PUBLISHED October 10, 2020

Chef Elisa Cigolini
Pastry Sous Chef
JOALI Maldives

Chef Elisa Cigolini has been the Pastry Sous Chef at Joali Maldives since October 2019. Her creations are modern and inspired from her different experiences in Italy (home country), the Middle East and the Maldives. She started her work experience at the mere age of 16 in a 5-star hotel in her city Torino, where she worked while studying. Later, worked in various places around Italy; Toscana, Piemonte and Cortina D’Ampezzo for 3 years and got the chance to discover local and homemade ingredients. She then spent 3 years in Doha, until she finally landed in the Maldives. She loves experiencing different cultures and ingredients to improve her knowledge, appreciating the original taste of the products, as well as mixing them together to get a brand-new combination of ingredients.
In this dessert I kept the traditional flavors of the Sicilian Cannoli, but in a modern key. It is a dessert that reminds me of the summer vacation, sea and sun. Something that, here in Maldives, we have every day. This dessert is an Italian classic dessert that needs to be tasted at least once in your life


Cannoli dough

Flour 200 g

Butter 20 g

Sugar 20 g

Cocoa powder ½ tsp

Water 40 g

Egg 1 pc

White vinegar 10 g

Orange zest ½ pcs


Ricotta Cream

Ricotta cheese 500 g

Icing sugar 180 g


Chocolate Chantilly

Dark chocolate 300 g

Whipping cream 500 g

Preparation / Method

Cannoli dough

Get ready with all the ingredients and start by placing the flour in a large bowl. Adding sugar, cinnamon, cocoa powder, salt and orange zest.

Mix with a spoon. Make a well in the center and add butter (at room temperature), egg, water and white vinegar. Combine all the ingredients in the center and gradually incorporate the flour in order to form a dough. Using your hands, knead until a dough is formed. When the dough is homogeneous and smooth (about 5 minutes working), make a loaf.

Wrap it in a cling film, then let it rest in the fridge for about 30 minutes.


Get ready with all the ingredients and place all of it a mixing bowl. Let it mix for approx. 3 minutes, until a dough is formed, homogeneous and smooth. At that time make a loaf. Wrap it in a cling film, then let it rest in the fridge for about 30 minutes.

Then, take out the Sicilian cannoli dough from the fridge and roll it out with a rolling pin up to a thickness of about 3mm. Using a cutter or just a knife cut the dough into your favorite shape.

Fill a deep pot halfway with vegetable oil. When the oil is hot, fry 3 or 4 cannoli dough at a time until golden. You may have to turn them to ensure that all sides are evenly fried. Remove from the oil, drain on paper towels, and let cool. 


Ricotta Cream

Strain the ricotta cheese over night and the next day mix it with the icing sugar.

If you want the mix creamier pass the ricotta through a sieve.


Chocolate Chantilly

Warm the whipping cream and pour it slowly into the dark chocolate. Mix it until the chocolate will be totally melted. Cover it with cling film (must touch the cream) and keep it in chiller for 3 hours.


Deconstructed Italian Cannoli

Take out from the chiller the chocolate Chantilly and whipped it. Place the mix into a piping bag with a medium tip.

Dust the cannoli dough with icing sugar.

Take a clean plate and plate it as you wish with all the ingredients made.