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Strawberry Cannoli Tacos

Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people

Ingredients

For the tuile shells:

  • 4 large egg whites at room temperature
  • 1 stick butter melted and cooled
  • 1 teaspoon vanilla extract
  • ¾ cup flour
  • 1 cup powdered sugar
  • ½ cup lightly toasted sliced almonds

For the filling:

  • 8 ounces ricotta cheese whole milk
  • 8 ounce bar full-fat cream cheese at room temperature
  • 1 cup powdered sugar
  • grated peel of one orange
  • 1 teaspoon vanilla
  • 2/3 cups miniature chocolate chips plus more for dipping

For the strawberries:

  • 1 ½ cups thinly sliced strawberries

Instructions

For the tuiles:

  1. In a medium size bowl, gently beat the egg whites just until they are broken down. Do not beat air into them and do not let them foam.
  2. Sift the flour and powdered sugar and whisk this into the egg whites until everything is well-incorporated.
  3. Stir in the melted and cooled butter and vanilla and whisk until just combined.
  4. The mixture should be smooth like pancake batter. Cover the batter and refrigerate for an hour.

For the filling:

  1. With a mixer at medium speed, combine the ricotta and cream cheese until it is just mixed. Do not over mix as ricotta will become watery.
  2. Add the powdered sugar, orange peel and vanilla and mix just until blended. Fold in the chocolate chips and refrigerate the mixture while you make the tuiles.
  3. Preheat oven to 400 degrees.
  4. Place a piece of parchment paper on an insulated cookie sheet and with a compass or upside down plate, trace two 4” circles with a pencil.
  5. Turn the parchment paper over (pencil mark side down). Spray it with cooking spray. Spoon two teaspoons of batter into each circle and spread the batter until it meets all of the outside edges of the circle. The layer of batter will be thin.
  6. Bake for about 10 minutes until the edges of the tuiles are golden brown. As soon as they are removed from the oven let them sit for a few seconds until you can slide a spatula under the cookie. Quickly place the hot cookie on a rolling pin or other heatproof tube-shaped object to form a taco shell.
  7. The tuile will harden quickly so you will have to form both shells as soon as they come out of the oven. If they become less pliable, put them back in the oven for 5 seconds or so and retry the shaping.
  8. Using a cold cookie sheet for the next batch, repeat the steps with two more tuiles. Don’t put the batter on a hot cookie sheet or it will run and not hold its shape.
  9. Set each of the formed shells aside until ready to assemble.
  10. When ready to serve, pipe the ricotta and cream cheese mixture into the shells using a large piping tip.
  11. Top the tacos with the strawberries and some additional chocolate chips.
  12. Do not assemble the tacos until ready to serve or they will get soggy.

Recipe Notes

Do not assemble the tacos until ready to serve or they will get soggy.