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Gina DePalma, the pastry chef at Babbo in New York City, makes incredible cannoli: delicate, crisp pastries subtly flavored with orange and filled with silky, coffee-spiked mascarpone. They're easy to make, too, because DePalma uses crunchy tuile cookies rather than classic deep-fried shells. And if you don't want to buy a mold to form the cookies into little tubes, you can shape the soft tuiles over the neck of a wine bottle instead.Plus: More Dessert Recipes and Tips

Gina DePalma
March 2004

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© Dana Gallagher

Recipe Summary

active:
1 hr
total:
1 hr 30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Trace three 4-inch circles on each with a pencil; turn the parchment over.

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  • In a medium bowl, using an electric mixer, beat the butter with 1/3 cup of the sugar until fluffy. Add the egg whites and beat until blended. Add the flour, orange zest, 1/4 teaspoon of the vanilla and the salt and beat until smooth.

  • Using a small offset spatula, evenly spread 1 tablespoon of the batter into each circle. Bake the cookies, 1 sheet at a time, for 8 to 9 minutes, or until lightly golden and browned around the edges. Immediately roll each cookie around a 1-inch-wide tube or dowel and let cool until crisp. Carefully remove the cannoli from the tubes and transfer to a wire rack. Repeat twice with the remaining batter to make 18 cookies.

  • In a medium bowl, using an electric mixer, beat the mascarpone at medium speed with the cream, the coffee extract and the remaining 1/3 cup sugar and 1/2 teaspoon of vanilla until firm peaks form.

Make Ahead

The cookies can be stored in an airtight container at room temperature for up to 3 days.

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