Reviewed: Nov. 24, 2009

Brought this to a potluck, was one of the only deserts EVERYONE had a piece of, and it was the only one gone out of 6 desserts by the end of the night. It's fairly light, and not overly sweet, so its great after a big meal.

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devrdander

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Reviewed: Mar. 21, 2009

I made this cake a week before Easter and froze it without the whipped cream frosting. Instead of using cream cheese, I used 4 oz.(1/2c)of mascarpone cheese. I also chopped up 1/4c of shelled pistachio nuts and added them when I folded in the mini-chocolate chips to the filling.When I sweetened the whipped cream I also added 1/2 tsp of grated orange zest. I thawed the frozen cake the day before Easter in the Refrigerator and then frosted and garnished the cake on Easter morning. It sat in a cooled garage, covered for three hours before serving, and it was a big hit. My Son-in-Law said it was "absolutely delicious". I will make this again, and maybe add drained, paper-towel dried, and chopped-up maraschino cherries to the filling also, then it will really taste like my Grandma's Cannoli filling. Thanks for the great recipe! P.S. They have asked me to make it again when Family comes into town at the end of April. I know this will be a crowd favorite for years to come!

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ellenz

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Feb. 19, 2009

This cake looks good. My suggestion would be to use drained fresh ricotta for the filling, and not bother mixing it with cream cheese.

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julie vitale

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

I rated this recipe right in the middle because I did not like it at all, but my brother and husband gobbled it down. Maybe it's not fair of me since I don't like real cannolis, but I could not stomach this. However, the guys said it was delicious and that the filling tasted just like a real cannoli filling.

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Dec. 22, 2008

I always read other reader's ratings prior to making a new recipe. Adding more sugar, cinnamon and some lemon zest to the cream mixture was definitely needed. I also drained the ricotta in cheesecloth and then pulsed it separately for a few minutes before adding the cream cheese, etc. Yummy!!!

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Jan

Cooking Level: Expert

Home Town: Belle Mead, New Jersey, USA

Living In: Encinitas, California, USA

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Reviewed: Mar. 23, 2008

Followed the recipe to the letter. The filling was very runny. I had to keep adding more and more confectioners sugar and doubled the cream cheese, before it was thick enough to stay in the cake. By then I'd lost the riccotta flavor. I don't think I'll make this again.

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KBrammer

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Reviewed: Mar. 20, 2008

The cannoli cake was a great dessert idea to serve. However, when I made the cake, I had a few things to fix about the cannoli filling. There really wasn't very much flavor in the filling. The ricotta definitely needs to be pulsed in a food processor, or the filling will be clumpy. I added about 1/2-1 tsp. of lemon juice, and it brought out a lot of the flavor. I also added more cinnamon. I also added some more sugar, because the cream wasn't very sweet. I wouldn't serve this to someone who is expecting a cannoli. It is reminiscent of the cannoli flavor, but not is quite a different dessert.

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alaquey

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

Very good - pretty easy to make. I would like it if it had a stronger flavor. Substituted rum for orange flavor in icing.

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akadianne

Cooking Level: Expert

Living In: Flushing, Michigan, USA

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Reviewed: Oct. 13, 2007

Just not good..I had really High hopes for this, the whole thing was just not good.

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NTMYSLFTDY28

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2007

When I think of a cannoli, I think of a rich and creamy filling. That was not this. It was ok, but the flavor was only lightly reminiscent of cannoli. If you are a true cannoli fan, I would say to go for the real thing or you will be disappointed.

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Sep. 14, 2007

I wanted to make cannoli for a desert, but didn't have the molds, so I decided to try this instead. I also only had a toaster oven to work with at the time, so I made the cake in two 9" round tins. The cake is delicious, no matter how you make it. You will need more cream to frost a layer cake.

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RYSWISKGAL

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Nassau, New Providence, Bahamas

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Reviewed: Aug. 27, 2007

The only way you could not LOVE this cake is if you just don't make it properly. It sounds complicated, but is actually very easy if you follow the well-written instructions. You will wow your friends and family with this recipe! In Chicago we have a bakery that makes a famous cannoli cake, and EVERYONE that tasted this cake said it was better than the bakery's version. My husband loves pistachios and cannoli, so I made this for his birthday and he swore it was the best cake he had ever eaten. I highly recommend this recipe!

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Laura M.

Cooking Level: Expert

Home Town: Jamestown, Kentucky, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 19, 2007

I took this cake to an Italian themed party. Hardly anyone tried it. It tasted ok, but don't think I'll make it again.

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football widow

Cooking Level: Beginning

Living In: Lincoln, Nebraska, USA

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Reviewed: Aug. 3, 2007

For dessert recipes that use ricotta, I have found that it's essential to have two things: 1)the very best quality ricotta, and 2)all excess moisture drained, using cheesecloth and a strainer. This will give your cannoli cream the texture you want. Just put cheesecloth, a few layers thick, into a strainer or colander, put your ricotta into it (make sure you have it in a bowl to catch the water), and let it drain for an hour or so in the fridge. You should get a nice, dense consistency to the ricotta.

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marianne

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Reviewed: Jun. 1, 2007

I was disappointed with the consistency of the filling. I wanted it to be firm, like that of a pumpkin roll. Although the flavor was good, I'll certainly play with the filling recipe next time. The sponge cake was very nice and easy!

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Cristina S.

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Reviewed: May 8, 2007

I loved this recipe! I took it to a family function (my family is very old fashioned Sicilian) and they loved it. I used Orange Juice to substitute the orange liqueur and it came out great. I will definitely keep this one!

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Eric

Cooking Level: Expert

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Reviewed: Apr. 4, 2007

not so impressed.... after putting all the stuff together for the cannoli cream i wasnt happy with the way it tasted, wasn't cannoli enough for me. I ended up adding more vanilla and cin. i also didnt have enough time to wait for the cannoli cream to thicken so i added 1 package of white chocolate instant pudding and that helped the flavor big time. The cake are of it was more like an sponge cake but it had something missing... couldnt really figure out what. I think next time (because despite the fact that my boyfriend and I weren't thrilled, everyone else in my family, who are harsh critics, loved it) I'm gonna make a vanilla cake and just slice it like they do at my favorite italian place I think also making twice the amount of liquour spread is a good idea its fantastic to see the liquour as you cut into the cake.

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Maria

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2007

This was very good. I used all ricotta cheese and omitted the cream cheese and chilled it to thicken. I sprinkled the roll with cinnamon for a little extra flavor. Will definitely make again.

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donnabean

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Jan. 14, 2007

It turned out great! The only thing I would add is that I added another 1/8 cup of confectioners sugar and an 1/8 teaspoon of cream of tartar after adding the alcohol to the frosting and it gave it a much better consistency.

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