Chocolate-Cannoli Roll

Chocolate-Cannoli RollRecipe


10 Servings

Cost per Serving:


Recipe from


Nutritional Information

Calories 364
Fat 22 g
Satfat 13 g
Protein 8 g
Carbohydrate 35 g
Fiber 2 g
Cholesterol 183 mg
Sodium 105 mg


Chocolate roll:
6 eggs, separated
3/4 cup granulated sugar
1/3 cup cocoa powder
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon confectioners' sugar
Ricotta filling:
1 cup heavy cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup ricotta cheese
Chocolate glaze:
6 ounces chocolate chips
1/4 cup heavy cream
1 tablespoon light corn syrup
Chopped pistachios, optional


Preheat oven to 375°F. Grease a 15-by-10-inch jelly-roll pan; line with parchment paper.

Make chocolate roll: Using an electric mixer, beat egg yolks and 1/2 cup granulated sugar for 4 minutes. Add cocoa and vanilla; mix at low speed.

Beat egg whites and salt in a bowl at medium speed for 2 minutes. Add 1/4 cup granulated sugar; beat at high speed until stiff. Fold one-third of egg whites into cocoa mixture; fold in remaining whites; blend. Scrape batter evenly into pan. Bake until springy, about 15 minutes.

Sprinkle confectioners' sugar on cake, run a knife around edges, cover with a towel and invert. Remove parchment. Roll up from a long side in towel.

Make filling: Using a mixer, beat cream, sugar and vanilla until stiff. Fold in ricotta.

Make glaze: Melt chocolate in cream. Beat in corn syrup.

Gently unroll cooled cake. Evenly spread ricotta filling; roll from a long side. Spread on chocolate glaze. Sprinkle pistachios on roll, if desired.