Sunday Dinner Dessert – Cannoli Cones

 

Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

Our Sunday dessert this week is a favorite summertime dessert – Cannoli Cones.  These cannoli cones aren’t going to be as good as the cannolis from your favorite Italian restaurant but they’re really delicious, easy to make and fill the need for a quick cannoli fix. I combined several recipes, ideas and tips from online to make this fun dessert.

To hold the cones while coating them with chocolate and chilling them, you can cut an “x” for the number of portions in the top of the cardboard cone box covered with foil…

 

… or, my favorite, the bottom of a Styrofoam egg carton, inverted with an “x” cut for the portions.

At first, I thought it would be nice to serve the cones in a tall flute along with the filling and garnishes in separate bowls …

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… but the cones are too hard to remove. I found it best to just let each person grab a cone and alternate layers of filling, chips, cherries and nuts.  Here is the recipe from my 2015 post:

https://lillianscupboard.wordpress.com/2015/08/26/easy-cannoli-cones/

Easy Cannoli Cones

6 sugar cones (the cake type with pointed ends)
½ cup chocolate chips, melted
¼ cup heavy cream
8 oz. ricotta cheese (one cup)
¼ cup powdered sugar
¼ tsp. vanilla extract
½ cup each of mini chocolate chips, chopped pistachios and chopped candied or maraschino cherries

Place a spoonful of melted chocolate into each cone, turning and swirling to coat the inside of the cone. Spread a little bit of chocolate over the rim of the cone. Place cones in a container and refrigerate for 20-30 minutes until set.

To make filling:
Beat heavy cream until stiff peaks form. Beat in ricotta, powdered sugar and vanilla until smooth. Place in a covered bowl and refrigerate until ready to serve.

The chocolate coating on the cones and the filling can be done ahead of time, but wait until ready to serve before filling the cones so they will be nice and crisp.

Fill cones with alternating layers of filling, chips, cherries and nuts. 

 

Also served: Sesame Pasta Chicken Salad from my 2008 post: 

https://lillianscupboard.wordpress.com/2008/08/10/a-good-sunday-lunch/

 

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

2 thoughts on “Sunday Dinner Dessert – Cannoli Cones”

  1. Oh, I had forgotten those! That’s why I’m glad you do these reminders on things, because there are so many delicious things in your blog, and I forget some of them! Both the cones and the chicken salad are so good. I really need to make at least one of them right NOW. LOL

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