15-Min Sambuca Espresso Cannoli: Decadent Bite-Sized Bliss

There’s something magical about Italian desserts—the way a simple ricotta filling or a crisp shell can transport you straight to a sunlit café in Sicily. But let me tell you, my love for cannoli took a boozy, caffeinated turn the first time I added a splash of Sambuca and a shot of espresso to the mix. Trust me, that little twist? Absolute game-changer. These Sambuca Espresso Cannoli are my go-to when I want to impress guests (or, okay, treat myself). They’ve got the classic creamy sweetness with a grown-up kick and a hint of coffee depth that makes them impossible to resist. And the best part? No baking required—just 15 minutes and you’ve got a dessert that tastes like it took hours. My Italian grandmother would’ve raised an eyebrow at the Sambuca, but even she couldn’t deny how perfectly it balances the richness of the ricotta. Ready to shake up your cannoli routine? Let’s dive in.

Why You’ll Love This Sambuca Espresso Cannoli

Listen, I know cannoli are already perfection, but this version? It’s like your favorite dessert put on a little black dress. Here’s why you’ll be obsessed:

• The anise-kissed Sambuca and deep espresso turn basic cannoli into something sophisticated—adult dessert at its finest
• Fifteen minutes from bowl to plate (no oven required!) means instant gratification
• That crunch from fresh shells against the boozy-creamy filling? Pure texture heaven
• It’s the dessert that makes people say “Wow, you MADE these?!” (Your secret’s safe with me)

Rich Flavor Combination

Sambuca’s licorice warmth and espresso’s bitter chocolate notes cut through the sweet ricotta like a dream. It’s not overpowering—just this elegant little “Oh hello there” in every bite. Pro tip: Use freshly brewed espresso that’s cooled; instant just won’t give you that same depth.

Quick No-Bake Dessert

Seriously—mix, pipe, dust. Done faster than your espresso machine can steam milk. Perfect for when the in-laws call saying they’re “stopping by in 20.”

Ingredients for Sambuca Espresso Cannoli

Here’s the beautiful thing—you only need a handful of ingredients to make magic happen. But trust me, quality matters here. I’ve learned the hard way that skimping on the ricotta or using stale shells just breaks my dessert-loving heart. Here’s what you’ll need:

• 1 cup whole-milk ricotta (pack it into the measuring cup—none of that fluffy, airy nonsense)
• ½ cup powdered sugar (sifted, unless you enjoy lumpy filling)
• 1 tbsp Sambuca (the good stuff—it’s literally in the name!)
• 1 tbsp freshly brewed espresso, cooled completely (hot coffee will melt your filling into a sad puddle)
• ½ tsp real vanilla extract (imitation vanilla should be illegal in cannoli)
• 12 fresh cannoli shells (listen for that satisfying snap when you tap them)
• ¼ cup mini chocolate chips (the tiny ones distribute perfectly)
• Extra powdered sugar for that snowy finishing touch

See? Simple, but every single thing here has a job. No filler ingredients—just flavor bombs waiting to explode.

How to Make Sambuca Espresso Cannoli

Okay, let’s get into the fun part—making these little bites of heaven. I promise, even if you’re not a piping pro, you’ll nail this. Just follow these steps, and you’ll have Sambuca Espresso Cannoli that’ll make you feel like a pastry chef.

Mixing the Filling

First, grab a big bowl and dump in that gorgeous, creamy ricotta. Add the powdered sugar, and here’s my trick—mix them together with a rubber spatula before adding liquids to avoid a sugar cloud explosion. Once they’re buddies, pour in the Sambuca, cooled espresso, and vanilla. Now, beat it all together until it’s silky smooth—no lumps allowed! Taste it (because, obviously) and add a pinch more sugar if you like it sweeter. Pop it in the fridge for 30 minutes if you’ve got time—it’ll pipe like a dream.

Filling the Cannoli Shells

Time to assemble! Fold those mini chocolate chips into the filling—gently, so they don’t all sink to the bottom. Spoon the mixture into a piping bag (no tip needed—just snip the end). Hold a cannoli shell in one hand, pipe from both ends until it just starts to peek out the middle, and—voilà! Dust with powdered sugar right before serving for that perfect snowy finish. Pro tip: Fill them right before eating to keep the shells crispy!

Tips for Perfect Sambuca Espresso Cannoli

Want foolproof Sambuca Espresso Cannoli every time? These are my hard-earned secrets from years of (delicious) trial and error:

• Chill that filling! 30 minutes in the fridge makes piping so much cleaner—no drippy messes. Bonus: the flavors meld beautifully.
• Shells matter. Stale cannoli shells are tragic. Buy them day-of or store extras in an airtight container with silica packets to keep them crisp.
• Pipe last-minute. Fill shells right before serving to prevent sogginess. Nobody wants a limp cannoli—trust me.

Ingredient Substitutions & Notes

Look, I get it—sometimes you’re staring at an empty ricotta container at 9 PM. Here’s how to pivot without sacrificing flavor:

• Ricotta woes? Mascarpone makes a lush (though richer) swap—just add a splash of cream to loosen it.
• No Sambuca? Omit it or use ½ tsp anise extract + ½ tsp simple syrup for that licorice kiss.
• Espresso shortcut: 1 tsp instant espresso powder dissolved in 1 tbsp hot water works in a pinch.

Remember: Shells must stay crisp—no substitutes there!

Serving Suggestions

These little beauties beg for a proper coffee pairing—serve them with a steaming shot of espresso to double down on that rich flavor. For an extra-special touch? A glass of vin santo or marsala wine turns dessert into a full Italian experience. Pro tip: Arrange them on a vintage cake stand with a dusting of powdered sugar—it’s instant café vibes right at your table.

Storage & Reheating

Here’s the truth—these Sambuca Espresso Cannoli are best devoured immediately (no shame if they disappear in one sitting). But if you must save some, keep unfilled shells and filling separate in the fridge for up to 2 days. Whatever you do, don’t freeze them—the shells turn tragic and the ricotta weeps like a bad rom-com.

Nutritional Information

Each Sambuca Espresso Cannoli packs about 180 calories – but let’s be real, you’re not eating just one! (I never do.) These estimates can vary based on your specific ingredients and brands. The ricotta brings protein while the powdered sugar adds that irresistible sweetness. Enjoy every decadent bite guilt-free – life’s too short for sad desserts!

Frequently Asked Questions

Can I make Sambuca Espresso Cannoli without alcohol?
Absolutely! Just swap the Sambuca with ½ teaspoon anise extract mixed with ½ teaspoon simple syrup. You’ll still get that lovely licorice note—perfect if you’re serving kids or avoiding booze. The espresso flavor will shine even more without it!

How do I keep my cannoli shells crispy?
The secret? Fill them right before serving! Store empty shells in an airtight container with a silica packet (you know, those little “do not eat” packs from shoeboxes). Humidity is the enemy—if your kitchen’s steamy, assemble at the last minute.

Can I use store-bought cannoli filling instead of homemade?
I won’t judge, but… it’s just not the same! The magic of this recipe is how the fresh ricotta melds with the Sambuca and espresso. Pre-made fillings often have stabilizers that mute flavors. That said, in a pinch, doctor up store-bought filling with a splash of espresso and pinch of cinnamon.

Share Your Experience

Did you make these boozy little beauties? I’d love to hear how they turned out! Leave a comment or rating—your tips might help the next cannoli lover.

Print