Recipes in the world of Flavilo

Tokaji wine and marzipan cannoli served

Tokaji Wine and Marzipan Cannoli

Cannoli is one of Sicily's most beloved desserts, but the flavoring possibilities are endless – which is how the Tokaji Wine and Marzipan version was born. This unique recipe combines a treasure of the Hungarian wine region with the elegance of Italian confectionery. The kitchen fills with the sweet aroma of Tokaji wine and the nutty-almond scent of marzipan – evoking a truly festive atmosphere. The secret of this recipe lies in the high-quality ingredients: use only real Tokaji Aszú or Furmint wine, and ensure that the marzipan is well distributed throughout the filling. Too much wine can soak the cream, so add it gradually. This dessert is a perfect choice for festive dinners, elegant tastings, wine-tasting events, or even as a Christmas dessert – a true flavor bridge between Italy and Hungary.

Prep Time 25 min
Preparation 0 min
Total 25 min
1120 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 250 g Ricotta cheese
⭕ 80 g Marzipan paste
⭕ 40 g Powdered sugar
⭕ 20 ml Tokaji wine
⭕ 1 tsp Vanilla extract
⭕ 1 tsp Lemon zest
⭕ 8 Cannoli shells
⭕ 1 tbsp Powdered sugar for dusting

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    Preparation Steps

    1

    In a mixing bowl, combine the ricotta and powdered sugar until smooth and light. Tip: If the ricotta is too wet, drain it beforehand to create a thicker, more stable filling.

    2

    Grate or crumble the marzipan and mix it into the ricotta mixture. Then, add the vanilla extract and fresh lemon zest. Tip: Chilling the marzipan briefly in the refrigerator makes it easier to grate.

    3

    Gradually mix in the Tokaji wine until you have a pleasantly soft, but not too runny, cream. Tip: If the filling becomes too thin, mix in a little more grated marzipan or a few grams of ground almonds.

    4

    Transfer the prepared cream to a piping bag and refrigerate for at least 15 minutes to firm up and become easier to pipe. Tip: To speed up the process, place it in the freezer for 5 minutes.

    5

    Fill the cannoli shells from both ends with the Tokaji wine and marzipan cream, being careful not to crack the shells. Tip: Fill them just before serving to keep the shells crispy.

    6

    Dust the filled cannoli with powdered sugar and serve on a stylish plate. Tip: For an even more elegant touch, you can drizzle a few drops of Tokaji wine alongside when serving, but only as a decoration.