Cannoli Dip


Who doesn’t love Cannoli? They are an amazingly delicious and widely popular dessert but it’s a process to make cannoli and sometimes I just don’t like to wait. So I thought I’d make it in dip form then just dip crackers and fruit in it. This dip is so much easier to prepare and definitely faster, and of course another wonderful thing about it – less dishes to clean up vs making the real thing (that’s basically my only problem in the kitchen – the dishes. I love cooking, I hate doing dishes. Ask my husband. I’m sure I complain about it far too much). I couldn’t decide which kind of cracker to buy at the grocery store for dipping. I debated about buying the waffle cookie crackers (as it seems similar to a cannoli shell) or almond thins crackers or even anna’s thins then just decided to mix American and Italian and went with something everyone could easily find, just plain and chocolate grahams. I also tried strawberries which were amazing with this dip, reminiscent of strawberry cheesecake. Really you could use any lightly sweet kind of cracker you’d like. Biscotti would be good or if you are feeling up to it you can fry some cannoli chips or flour tortillas and dust them lightly with cinnamon after frying. This dip is so divine you really don’t even need anything for dipping. It’s light and fluffy and perfectly creamy. I just started eating it by the spoonful and basically drinking what was left in the piping bag. Am I admitting that to everyone? Haha yes, it’s that good, you’ll do it too. Enjoy!

cannoli dip | Cooking Classy

If you like this you might also like to try:

Cannoli Stuffed French Toast  – from Two Peas and Their Pod

Chocolate Cannoli – from Bakers Royale

Cannoli – from Brown Eyed Baker

Cannoli Crepe Cake with Orange Puree – Sassy Raddish

Cannoli Bites – from Cooking Classy

Cannoli Icre Cream from Ben and Jerry’s – may be able to find it at your local grocery store

Cannoli Cake –  from Taste of Home

Cannoli Cupcakes –  from Cooking Classy

Cannoli Cones – from Martha Stewart

cannoli dip | Cooking Classy

cannoli dip | Cooking Classy

cannoli dip | Cooking Classy

cannoli dip | Cooking Classycannoli dip | Cooking Classy


Cannoli Dip

Yield: 8 - 10 servings


  • 15 oz Ricotta cheese , strained*
  • 8 oz Mascarpone cheese
  • 2/3 cup powdered sugar , plus more for dusting if desired
  • 1/2 cup heavy cream**
  • 1/2 cup mini semi-sweet chocolate chips (chopped pistachios would also be good)


  1. In a mixing bowl using a spatula, blend together Ricotta and Mascarpone cheese, while pressing mixture along bottom of bowl to smooth mixture. Fold in powdered sugar. In a separate mixing bowl, whip heavy cream until stiff peaks form. Add half of whipped cream to Ricotta mixture and fold until combined, then add remaining half and fold until combined. Fold in chocolate chips, reserving 1 - 2 Tbsp to garnish. Serve topped with remaining chocolate chips, dusted lightly with powdered sugar if desired and serve with graham crackers, strawberries, cannoli chips or fried flour tortilla chips dusted lightly with cinnamon.
  2. *To strain I simply lay the ricotta over several layers of paper towels, then wrap and squeeze to remove excess moisture. You want to remove enough moisture that the Ricotta should hold it's shape pretty well so you may want to do this step twice.
  3. **If you don't want the dip fluffy you can reduce the amount of heavy cream or even omit it (which will give it a texture closer to a traditional cannoli filling).
  4. Recipe Source: Cooking Classy


  • Jessica @ Portuguese Girl Cooks: I would probably just eat this by the spoonful too! It looks so delicious and not going to lie, I’m really happy it wasn’t one of those chickpea fake out! May 1, 2013 at 6:38am Reply

    • Jaclyn: Haha yeah I haven’t been able to get into those :). May 1, 2013 at 6:31pm Reply

  • Michelle @ Brown Eyed Baker: Homemade cannoli are one of my favorite desserts, but they’re a ton of work. I love this dip idea – all of the great flavors without all the work! Beautiful photos as well. May 1, 2013 at 7:35am Reply

    • Jaclyn: Thanks Michelle!! May 1, 2013 at 6:31pm Reply

  • Kayle (The Cooking Actress): AHHHH obsessed May 1, 2013 at 8:52am Reply

  • Georgia @ The Comfort of Cooking: Absolutely fabulous! This looks incredible, Jaclyn! I love that it only needs 4 ingredients, too. My girlfriends would go crazy for this cannoli dip! May 1, 2013 at 9:56am Reply

  • Jessica@AKitchenAddiction: Oh my! This sounds incredible! Love the idea of dipping strawberries in it! May 1, 2013 at 10:07am Reply

  • Rane’: I can’t wait to try this!!!! May 1, 2013 at 10:40am Reply

    • Jaclyn: I hope you love it! May 1, 2013 at 6:30pm Reply

      • Debbie: I’ve made this and have used the small Joy Waffle Cups. Make individual servings by filling each cup with the cream. Each individual can break off the sides of their own waffle cup and use it as a scoop. May 6, 2016 at 2:40pm Reply

  • Maria: Love this dip! Perfect for parties too! May 1, 2013 at 10:48am Reply

  • Chung-Ah | Damn Delicious: Love this! And it’s so easy to make. Definitely want to try this – not for a party but for myself :) May 1, 2013 at 10:56am Reply

  • Bree {Skinny Mommy}: I am not really a dessert person, but I am a sucker for cannoli anytime and as a dip?! Wow~Love it! May 1, 2013 at 1:32pm Reply

  • ATasteOfMadness: This is so sad! I had to look up what cannoli was. But once I did, I’m sold. I need to make this! May 1, 2013 at 10:32pm Reply

  • sally @ sallys baking addiction: So perfect and so, so beautiful Jaclyn. I am in awe of your photography and styling. Oh, and this dip too! I love cannolis! May 1, 2013 at 11:08pm Reply

    • Jaclyn: Thanks Sally you are so nice :)! I wish I could take some kind of food photography and styling class I’ve got so much to learn but it’s fun to learn as you go. May 2, 2013 at 8:32pm Reply

  • Curry and Comfort: What a clever dessert dip! May 3, 2013 at 4:34am Reply

  • fran: I make Pizelle cookies for canolli shells. Just wrap them around the form while there hot! delicious! May 4, 2013 at 8:34pm Reply

    • Jaclyn: That is genius! I’ve considered buying a pizelle iron and now I need too :)! May 4, 2013 at 10:56pm Reply

  • Jen: This dip is really delicious, but I was disappointed that it ended up tasting more like whipped cream and less like the filling of a cannoli. I took out half of the whipped cream, but it was still too much! I really love the dense cheese filling of a cannoli, so my expectations were pretty high. It actually tasted pretty authentic prior to the adding the whipped cream – just the ricotta and marscapone (with the powdered sugar). Next time I will leave it out. May 6, 2013 at 4:54pm Reply

    • Jaclyn: Yes this is definitely fluffier than a cannoli filling I wanted something that set it apart from a cannoli filling :), but thank you for your tip in case others may want something more dense. May 6, 2013 at 9:02pm Reply

  • Charlie Girl Says: There isn’t any orange zest in the recipe. I thought orange zest was part of a traditional cannoli filling. Great concept though! May 7, 2013 at 12:40pm Reply

    • Jaclyn: I’ve seen it in some traditional cannoli recipes and not in others so if you like it in yours then yes definitely add it :). May 7, 2013 at 1:13pm Reply

  • kathy ryder: You can buy cannoli chips for this dip or make the chips yourself May 9, 2013 at 4:28pm Reply

    • Jaclyn: If you can find cannoli chips, I know where I live they don’t sell them at the store but yes you could definitely make them if you cant find them! May 9, 2013 at 7:28pm Reply

  • Friday’s For The Love of Food | Foodienarium: […] Cannoli dip – an easy dip recipe for the season of fresh berries. […] May 17, 2013 at 8:30am Reply

  • Valerie: Waffle cone pieces also work great May 19, 2013 at 3:26pm Reply

  • amanda: Love your blog! Just wondering though how ling this would keep in the fridge..? Is this something I can make in advanced for a party ie. Night before or does it have to be served immediately? Made your carrot cake pancakes btw…so amazing I almost didn’t share! Thanks! May 23, 2013 at 10:00pm Reply

    • Jaclyn: I’m glad you liked the pancakes amanda! For this dip you can definitely make it the night before but I’d recommend adding the chocolate chips in the next day as they’ll soften slightly as they rest in it that long (which isn’t a big deal if you don’t mind). May 24, 2013 at 9:16am Reply

  • Laura C: Just made this, tastes just ok. It is very flufffy but I feel like it needs something else, some kind of flavor that cannolis have but that is missing from this recipe. I plan to tweak it some and put it in my cucake frosting repertoire. May 25, 2013 at 2:16pm Reply

  • Meredith: This is the second dessert, I made from your site this week (must need to go to the I whipped this up for a potluck at work. Everyone loved it! I like adding the whipped cream to make it more fluffy! I paired it with chocolate graham crackers and waffle cones. June 11, 2013 at 4:19pm Reply

  • Julie: I absolutely LOVE your blog. Thank you! June 14, 2013 at 10:41pm Reply

    • Jaclyn: Thanks so much Julie, that’s so nice of you to say! And you’re very welcome :)! June 15, 2013 at 12:09am Reply

  • Are Cannolis an East Coast Treat? – going west coastal: […] I used this cannoli dip recipe from Cooking Classy. I used milk instead of cream, halved the amount of milk and served it up with honey grahams and […] June 25, 2013 at 2:19pm Reply

  • Lacey: This was delicious! My husband and I are gluten free so we dipped fruit instead of graham crackers. I loved how fluffy and rich it is, and I will be making another batch for a party this weekend! June 28, 2013 at 3:16pm Reply

    • Jaclyn: I’m so happy to hear you liked it! I hope it’s enjoyed at the party too! Thanks for your comment Lacey! July 3, 2013 at 9:09am Reply

  • Beth: Jaclyn: This sounds so yummy! I just became gluten sensitive and miss cannolis. Now I can have the yummy filling.
    @Lacey I found gluten free graham crackers at Whole foods. I havent bought them so I cant tell you how they taste yet July 18, 2013 at 3:28pm Reply

  • debbie: Just another way to make eating my favorite dessert easier… thanks for sharing July 18, 2013 at 6:50pm Reply

  • Mel: How long does it take when whipping the heavy cream to form stiff peaks? July 19, 2013 at 5:03pm Reply

    • Jaclyn: It depends on the size of bowl you whip it in and the speed the mixer is set at, but in a medium bowl on high speed it should only take a few minutes (just make sure it’s heavy cream). July 19, 2013 at 5:26pm Reply

  • Sara Marino: I make a similar filling .I use cream cheese softened. i also add a teaspoon of vanllla. .I also buy empty cannoli shells. July 20, 2013 at 5:17pm Reply

  • Lindsay: I made this last night for my family to try it out before I take it to a party! It was delicious!! How long will it last in the refrigerator, as we only put a dent in the dessert? July 22, 2013 at 5:55am Reply

    • Jaclyn: It should last a few days but it won’t stay as fluffy. I’m so glad you liked it Lindsay! July 22, 2013 at 11:33am Reply

  • Lisa B.: If anyone has a Kroger’s store (Fred Meyer) nearby, this is positively scrumptious with their Belgian waffle crisp wafers (Private Selection brand) wow (!!) July 26, 2013 at 12:05pm Reply

  • Ann @ Dinner Is Served: This is now in my top list of “go to” desserts. So easy to make, a real crowd pleaser. And yes, I could eat it all with a spoon. FABulous! July 27, 2013 at 3:20pm Reply

    • Jaclyn: That’s great to hear Ann! I’m so glad you like it! Thanks for your comment! July 27, 2013 at 9:22pm Reply

  • Mrs. Can: Delicious!!!!! August 13, 2013 at 1:03pm Reply

  • 7 Mouth Watering Cannoli Recipes You'll Dream about … | All Women Stalk: […] Source: […] August 17, 2013 at 7:08am Reply

  • KBCooker: Try using Stacy’s baked cinnamon sugar pita chips for that crunch you get from a cannoli shell. I substituted cream cheese for the marscapone and elimated the whipping cream and was very happy with the texture and flavor. August 24, 2013 at 1:49pm Reply

  • Stephanie: Just thought you’d like to know, your photos are being watermarked and shared around facebook like here September 12, 2013 at 1:15pm Reply

    • Jaclyn: Thanks so much for letting me know Stephanie!! September 12, 2013 at 2:54pm Reply

  • Lynnette: I made this for a family picnic last weekend and it was a BIG hit! Thanks for the recipe. October 3, 2013 at 7:58am Reply

    • Jaclyn: You’re welcome Lynnette! I’m so happy to hear it was enjoyed! Thanks for leaving a comment! October 5, 2013 at 1:27pm Reply

  • Jake: My sister asked me to make a dip for my nieces birthday party. At first I was like, ” I’ll make my chicken wing dip!”…Well I decided “my” chicken wing dip is so 2 years ago, and I wanted to try something new. I found your recipe here and it is fabulous! It was a huge hit at the birthday party, with Graham crackers and strawberries. Everyone is still talking about it. Thanks so much for the recipe! :) Oh and I agree with everyone else…Your photos look great! November 8, 2013 at 9:37pm Reply

    • Jaclyn: Thanks so much Jake for the compliment! And I’m so happy to hear this got great reviews and everyone enjoyed! Thanks for leaving a comment! November 10, 2013 at 8:11am Reply

  • Kathleen: I’m going planning on making your cannoli dip along with pumpkin pie for our Italian/American Thanksgiving.

    Does the dip need to set overnight or is it best served immediately? Also, how long will it last covered in the frig? November 21, 2013 at 8:06am Reply

    • Jaclyn: It settles a little overnight but it’s still good, the other thing is the chocolate chips will begin to soften a little as they absorb some of the liquids. I like it best served within a few hours. November 21, 2013 at 10:18am Reply

  • Christine M: I made this Tuesday for a group of ladies and it was a hit. thank you! I do have a fair amount left over though. this may be a silly question but can it be frozen and thawed out for a round two? if so, I’d like to have it as part of our Thanksgiving. November 21, 2013 at 11:58am Reply

    • Jaclyn: I haven’t ever tried freezing it but with the whipped cream I don’t know that it would freeze very well. November 21, 2013 at 12:49pm Reply

  • Kelli: This looks amazing, my dad made cannoli’s and he used brandi in them….. November 25, 2013 at 9:15pm Reply

  • kim maher: I cannot find the Mascarpone cheese anywhere! I see some have substituted cream cheese….does it change the taste a lot?? I really want to make this for our Christmas party on Saturday, but I’m already making a cheesecake, and I’m afraid it will taste like cheesecake filling…lol…. December 19, 2013 at 3:03am Reply

    • Jaclyn: It will change the taste a bit but it’s probably the next best option to mascarpone, although I’d whip it first until smooth add in a little sugar as mascarpone is sweeter than cream cheese (just in case you didn’t check here, I usually find the mascarpone in the specialty cheese section near the deli, not by the cheddar and so forth). December 22, 2013 at 6:18pm Reply

  • Jennifer: This was fantastic!! I actually used only a 1/2 cup of heavy cream and kept the same amount of powered sugar plus added 1 tablespoon of ground Italian cinnamon.
    Thx for posting such a wonderful recipe. Happy Holidays!! December 22, 2013 at 5:10pm Reply

    • Jaclyn: I’m so glad you liked this dip Jennifer! Thanks for taking the time to leave a comment! December 22, 2013 at 5:58pm Reply

  • Erika: Mine came out very chunky? December 22, 2013 at 5:48pm Reply

    • Jaclyn: You may have possibly squeezed too much moisture from the ricotta or just didn’t blend the mixture long enough? Sorry wish I knew for sure but that’s my best guess. Sorry that happened! December 22, 2013 at 5:57pm Reply

  • Erika: Thank you! I may have taken out to much moisture. I know I blended it very well. The consistancy resembles the pictures you have posted further down. However, it does not look like your first picture. With it being a little more chunky, would that change the flavor of the dip at all? Do you thinking using a blender would help smoothing the dip out. Sorry for all of the questions. :) December 22, 2013 at 7:19pm Reply

    • Jaclyn: I don’t mind the questions at all :). Yes I would just try to blend it with the blender and see if that smooths it out. With it being chunky it shouldn’t change the flavor but hopefully you’re able to smooth it out. You may even want to add in another tbsp of cream or even milk of it seems thick and chunky. December 22, 2013 at 10:34pm Reply

      • Erika: It actually turned out well and was a hit. Thank you! December 23, 2013 at 11:44am Reply

        • Jaclyn: That’s great to hear Erika :)! December 26, 2013 at 10:32pm Reply

  • Aliah: This is sooooo good! Evil, actually. I’m serving it with waffle bowl pieces and strawberries. Thanks for the recipe! December 24, 2013 at 10:01am Reply

    • Jaclyn: I’m so glad you think it’s evil :)! Thanks for your comment Aliah! Happy Holidays! December 24, 2013 at 2:24pm Reply

  • Annette: This was absolutely delicious!!!! Can it be frozen if I didn’t put the whip cream???? December 25, 2013 at 5:42pm Reply

    • Jaclyn: I think it should work since it doesn’t have the cream in it. I’m so glad you liked it Annette! December 26, 2013 at 10:19pm Reply

  • Suzette: I decided to make this to take a church event, but of course I couldn’t take something I hadn’t tried yet so I already made it. Even my picky 9 year old “had to admit” it was great! Served it with Anna’s almond thins and ginger thins. Yum! December 30, 2013 at 6:06pm Reply

    • Jaclyn: So glad you and your 9 year old liked this dip Suzette :)! Thanks for leaving a comment! December 30, 2013 at 10:53pm Reply

  • claudia: Can this dip be made several hours in advance and get in refrigerator until used at party??? January 30, 2014 at 10:44am Reply

    • Jaclyn: Yes that should be fine, I would probably mix in chocolate chips just before serving though so they don’t soften. January 30, 2014 at 12:59pm Reply

  • claudia: I served the dip at book club last night and everyone loved it……I had lemon pound cake cut in bite sizes and lemon pitzells also for dessert. The girls where breaking the pitzells and dipping them also and loved them, so new serving ideas Very yummy! January 31, 2014 at 10:06am Reply

    • Jaclyn: The lemon pound cake and pitzells sound delicious! Just about anything would be good dipped in cannoli dip right :). I’m so glad everyone loved it Claudia! February 4, 2014 at 10:05pm Reply

  • Joann Locascio: This dip is amazing – I’ve been making it for years but I love your addition of heavy cream!Wow. I like to serve this with snickerdoodle cookies. The cinnamon and sugar just sets off the dip, like a real cannoli. Thanks for sharing your recipe and also for everyone’s ideas for serving this dessert! All the best! February 7, 2014 at 3:31pm Reply

    • Jaclyn: You’re welcome and thank you for your comment Joann! February 16, 2014 at 6:51pm Reply

  • Lisa: Can you make it the day before? March 19, 2014 at 6:53pm Reply

    • Jaclyn: I wouldn’t recommend it, it’s holds up best the first day. It’s still good the next day but the texture is a little bit different. March 19, 2014 at 8:06pm Reply

  • claudia: I ate mine for days after my party…..was still delicious March 21, 2014 at 6:10am Reply

  • KB: This is so yummy. To spare myself from needing an intervention lol, I gave half to my neighbor and she couldn’t talk as she was having a food orgasm over it lol…

    Question, why do you think mine came out so chunky? In the future, should I use a hand mixer to smooth it out? Should I have drained the ricotta longer than 15-20 mins? Ever use a cheesecloth to drain it out or would that be too much and lead to loss of smoothness?

    I also needed more sugar for some reason (about 1 1/4 cup total…hmmm…) and I added 1/2 teaspoon of vanilla and 1/4 teaspoon of cinnamon and it was to die for, really.

    Thank you for this simple and yet delicious recipe. Here I was thinking cannoli dip/filling was so sophisticated and beyond my novice expertise in the kitchen. You made it so pleasant. :) May 6, 2014 at 9:11am Reply

    • KB: BTW, I omitted the cream because I was looking for a more cannoli filling consistency. May 6, 2014 at 9:13am Reply

    • Jaclyn: Yes you could definitely use cheesecloth to strain next time and maybe just let it rest in the fridge overnight in it, but that won’t really improve the “chunky” you mentioned thoough, for that I might try a different brand of ricotta and also the hand mixer should help. Other than that I’m glad you liked it :)! May 19, 2014 at 10:29pm Reply

  • Kam: Anyone know what to dip with? June 3, 2014 at 7:00pm Reply

  • Steph: Thanks! This dip was amazing!!!! I used Stacy’s cinnamon sugar pita chips… YUM! June 15, 2014 at 12:03pm Reply

  • Christina: Holy crap. Words cannot even describe.. This dip was a masterpiece. This, coming from an Italian girl too! I used the margharite Stelladoro cookies to dip in and they went PERFECTLY together. There is no doubt that that is the best cookie ever to dip them in. I got strawberries too.. but we wanted to use every precious bit of the dip on the stelladoros! Haha! Great recipe, I will definitely use it again and recommend it! (Straining the ricotta was a pain. I got more cheese on the paper towels than I probably should have. I’ve never strained cheese.. but it still came out great even though I didn’t strain it too well!) July 10, 2014 at 12:21pm Reply

    • Jaclyn: Thanks for your comment Christina! I’m so happy to hear you liked it! July 25, 2014 at 11:18am Reply

  • Amanda P: I made this dip but added 1/3 cup confectioners sugar and mixed in the rest a tablespoon at a time till it was where I wanted it ( if I had to say I think I mixed in close to a cup)
    I omitted the heavy cream and just mixed the cheeses up really well till it was super creamy and fluffy. I also added 1/4 teaspoon of vanilla extract. I made the dip the day before a party, and on the day of the party added the chocolate chips. It was so good and easy.Thanks for this recipe , will make again! July 24, 2014 at 12:54pm Reply

    • Jaclyn: You’re very welcome! So glad you liked it Amanda! August 6, 2014 at 4:37pm Reply

  • Kirstin: I had made this last year for my sister’s baby shower and for a Christmas get together. Both times it was a huge hit. I’m coming back again to now make it for my brother and sister in laws baby shower this weekend. Last year I had to make my own cannoli chips but I recently found that my local grocery store makes them now! Thanks so much for this recipe! November 4, 2014 at 7:54am Reply

  • Rose: I made pizzelle’s for the dip. Glad I read the comments as I was going to make it a day ahead and will wait to put the chips in before we go to the party. Marscapone is very expensive so I am going to use cream cheese December 22, 2014 at 7:47pm Reply

    • Ron: Marscapone is very hard to find. You might have better luck with mascarpone. September 14, 2016 at 12:30am Reply

  • Maria: This looks awesome! About to try it. Do you think it can be doubled as-is? I’m going to try and see how it comes out, I’ll let you know! December 31, 2014 at 10:25am Reply

    • Jaclyn: Doubling should be just fine. Hope you love it! Happy New Year! December 31, 2014 at 2:16pm Reply

  • carolyn: I made this and the dip is really fluffy? Is that how its’ supposed to be? Will it thicken in the fridge? I’ve had it before and it was definitely more of a soft cream cheese texture and this definitely isn’t. Help! December 31, 2014 at 3:16pm Reply

    • Jaclyn: Omit or reduce the cream for a less fluffy texture next time. January 20, 2015 at 10:45pm Reply

  • Cannoli Dip | Chef in Training: […] around with some recipes and found what I think to be the perfect recipe. I adapted a recipe from Cooking Classy and the end result is PERFECTION! I found some waffle crisp cookies, that resemble a waffle cone […] January 27, 2015 at 4:05am Reply

  • Frances Barker: I haven’t ever tried a conoli so i will be trying it in a little while after reading all of these people talk so highly about it Thanks For Sharing This Recipe, Sincerely Frances Barker…. February 6, 2015 at 1:50pm Reply

  • Larkin Vonalt: Most traditional cannoli fillings include vanilla extract and cinnamon. Might be worthwhile to include those. June 8, 2015 at 12:28pm Reply

  • Joyce Smyth: Can cannoli dip be made over night ? Do I need the heavy cream? And what do I do if it get runny? Thank you July 6, 2015 at 12:58pm Reply

    • Jaclyn: That should be okay as long as you don’t mix in the chocolate chips. It shouldn’t get runny within the first 24 hours, and if you don’t want any fluffiness to it you don’t really need the cream. July 6, 2015 at 11:29pm Reply

  • Claudia: I served it for book club, what was left I ate for several days and it never got runny! July 7, 2015 at 9:50am Reply

  • Trish: made this for a party and everyone LOVED it. Will make again. August 24, 2015 at 5:32pm Reply

  • Mary McCarthy: question. I’m going to try your cannoli recipe. Do you know if Splenda can be substituted for the confectioners sugar? September 7, 2015 at 4:51am Reply

    • Jaclyn: I wouldn’t recommend it for this recipe. October 23, 2015 at 9:26am Reply

  • Jill D: I made this exactly as printed, using part skim ricotta( not sure it specified), and served with strawberries, Stella dorra biscuit cookies and broken up sugar waffle bowls. It was a huge hit!! January 3, 2016 at 7:04am Reply

  • Sara: I made this today- used exaclty the recipe and after just adding the powdered sugar- the consistency is creamy. Creamy like you can pour it. Doesn’t seem right to me. I used 15 oz or ricotta and squeezed out the extra water before it too. February 4, 2016 at 4:24pm Reply

    • Jaclyn: It sounds like the ricotta likely needed quite a bit more strained out, also did your cream hold stiff peaks before it was mixed in? Sorry it didn’t turn out for you! February 4, 2016 at 5:51pm Reply

  • Sadie: Used this for Super bowl party and it got devoured within minutes. Next time with this crowd I’ll double it (college kids can sure eat!!). I doubled the ricotta (32 oz) so I wouldn’t have waste and the flavor was good but the consistency was a bit off. But still definitely delicious. I know it was probably the lack of masopone.

    I used 60% cacao chips and it went beautifully with it. Also these waffle chips: both regular and Sam’s choice honey and cinnamon wafers. Honestly I liked the plain best but I got mixed reviews. Basically this is a perfect amount of sweetness for a crowd. Thanks for the great instructions! February 7, 2016 at 10:22pm Reply

  • Char: When you say 8oz marscapone and 15oz ricotta, what is that measurement in cups? Or are you talking about ounces as in weight instead? (I’m from Canada and we don’t use ounces in our measurements.) thanks! July 21, 2016 at 3:56pm Reply

  • Tina Ocovich: How long can this stay? Looking to make it for tomorrow December 24, 2016 at 6:52am Reply

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