Italian-American Delight Twinkannoli
Experience the ultimate fusion of flavors with our Italian-American Delight Twinkannoli, a decadent blend of rich and creamy ricotta filling nestled within fluffy cake loaves. Inspired by my childhood upbringing in a household celebrating both Italian and American culinary traditions, this dessert captures the love and joy that come from sharing delightful treats with family and friends. Each bite bursts with hints of citrus, sweetness, and chocolate, making it perfect for gatherings or a cozy night in. This impressive dessert is not only a visual treat but also a delicious indulgence that is big enough to share—though you might not want to!
8
Servings
400
Calories
18
Ingredients
Ingredients
Fresh ricotta
8 ounces (strained overnight)
Heavy whipping cream
1 cup (whipped)
Orange zest
1 teaspoon (zested)
Lemon zest
1 teaspoon (zested)
Vanilla extract
1/2 teaspoon (measured)
Cinnamon
3/4 teaspoon (divided)
Powdered sugar
1/2 cup (sifted)
Mini chocolate chips
1/2 cup (measured)
Cake flour
1/2 cup (measured)
All-purpose flour
1/4 cup (measured)
Baking powder
1 teaspoon (measured)
Salt
1/4 teaspoon (measured)
Cream of tartar
1/4 teaspoon (measured)
Granulated sugar
12 tablespoons (measured)
Whole milk
2 tablespoons (heated)
Unsalted butter
4 tablespoons (melted)
Vanilla extract for batter
1/2 teaspoon (measured)
Large eggs
5 (room temperature)
Instructions
1
To prepare the ricotta filling, strain fresh ricotta overnight using a fine mesh sieve lined with cheesecloth. Place the strained ricotta in a food processor and pulse until smooth.
2
In a stand mixer fitted with a whisk attachment, whisk 1/2 cup of heavy whipping cream on high speed until it forms stiff peaks. Transfer to a separate bowl and set aside.
3
In the same mixer bowl (no need to clean), add the smooth ricotta, orange zest, lemon zest, vanilla extract, 1/4 teaspoon of cinnamon, and 1/2 cup of powdered sugar. Mix until well combined and then gently fold in the mini chocolate chips.
4
Carefully fold the whipped cream into the ricotta mixture, ensuring it stays airy. Cover and refrigerate for about 1 hour to set.
5
Preheat your oven to 350°F (175°C) and prepare two 9x3.5x2-inch loaf pans by spraying with cooking spray and dusting with flour.
6
In a mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, remaining 1/4 teaspoon of cinnamon, and salt. Set aside.
7
In a small saucepan, gently heat the whole milk and melted unsalted butter until the butter is fully melted. Remove from heat and whisk in the vanilla extract, orange zest, and lemon zest.
8
In the stand mixer, separate the egg whites and yolks. Beat the egg whites on high speed until foamy. Gradually add cream of tartar and 6 tablespoons of granulated sugar, beating until soft peaks form. Transfer the egg whites to a separate bowl.
9
In the same mixer bowl, combine egg yolks with the remaining 6 tablespoons of granulated sugar, mixing until the mixture is light and thick. Gently fold in the egg whites without deflating them.
10
Sprinkle the dry flour mixture over the egg combination and fold gently until just blended. Make a well in the center and pour in the warm milk and butter mixture, folding carefully until completely combined.
11
Divide the batter evenly between the prepared loaf pans, filling them about three-quarters full. Bake for 25-30 minutes, rotating halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean. Allow loaves to cool completely.
12
Once cooled, carefully invert the loaves onto a cutting board. Use a rounded piping tip to create 4-6 holes along the topside of each cake, creating space for the filling.
13
Using a pastry bag fitted with a rounded tip, fill the center cavities of the loaves with the cooled ricotta mixture until it’s just billowing from the tops. Invert the cakes once more to resemble traditional twinkies.
14
Slice and serve, enjoying this delightful cross-cultural dessert with loved ones.
Nutrition Information
19g
Fat
56g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is an Italian-American Delight Twinkannoli?
It is a fusion dessert that combines the creamy ricotta filling of a traditional Italian cannoli with the soft, fluffy cake structure of an American snack cake like a Twinkie.
How long should the ricotta be strained?
The fresh ricotta should be strained overnight using a fine mesh sieve lined with cheesecloth to ensure the filling is thick and creamy.
What are the main ingredients in the filling?
The filling consists of strained ricotta, heavy whipping cream, orange zest, lemon zest, vanilla extract, cinnamon, powdered sugar, and mini chocolate chips.
Why do I need to pulse the ricotta in a food processor?
Pulsing the strained ricotta in a food processor ensures that the texture becomes perfectly smooth before it is mixed with the other filling ingredients.
How many calories are in a serving of Twinkannoli?
Each serving contains approximately 400 calories.
What size loaf pans are required for this recipe?
You will need two 9x3.5x2-inch loaf pans.
What is the purpose of separating the egg whites and yolks?
Separating and beating the egg whites separately creates a light and airy foam which gives the cake its characteristic fluffy texture when folded back into the batter.
How do I fill the cake loaves?
Once the loaves are cooled, use a rounded piping tip to create 4-6 holes along the top and pipe the chilled ricotta mixture into the center cavities.
Does this recipe use cake flour or all-purpose flour?
This recipe uses a combination of both: 1/2 cup of cake flour and 1/4 cup of all-purpose flour.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long do the cakes need to bake?
The loaves should bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Is there cinnamon in the cake batter?
Yes, the recipe calls for 3/4 teaspoon of cinnamon total, divided between the ricotta filling and the dry flour mixture for the cake.
How many servings does this recipe yield?
This recipe makes 8 servings.
Can I substitute the mini chocolate chips?
While mini chocolate chips are traditional for cannoli filling, you can customize the filling with other small mix-ins if desired.
Why is cream of tartar used?
Cream of tartar is added to the egg whites to help stabilize them and allow them to reach soft peaks more effectively.
How long should the filling refrigerate before use?
The ricotta mixture should be covered and refrigerated for about 1 hour to set properly before piping.
What citrus flavors are featured in this dessert?
The recipe incorporates both orange zest and lemon zest in both the filling and the warm milk mixture for the batter.
What is the fat content per serving?
Each serving contains 19 grams of fat.
How much protein is in one serving?
There are 7.5 grams of protein per serving.
How many carbohydrates are in a serving?
There are 56 grams of carbohydrates per serving.
What type of butter should be used?
The recipe specifies 4 tablespoons of melted unsalted butter.
Do I need to grease the pans?
Yes, you should spray the loaf pans with cooking spray and dust them with flour to prevent the cake from sticking.
Should the eggs be at room temperature?
Yes, using 5 large eggs at room temperature is recommended for the best volume when beating the whites and yolks.
How do I ensure the cake doesn't deflate when mixing?
Gently fold the egg whites into the yolk mixture and the dry ingredients over the egg combination rather than stirring vigorously.
What type of milk is used for the batter?
The recipe calls for 2 tablespoons of whole milk.
Is the sugar in the filling powdered or granulated?
The filling uses 1/2 cup of sifted powdered sugar for a smooth texture.
How is the cake inverted?
After piping the filling into the top side of the cake, the loaves are inverted once more to resemble the traditional rounded shape of a twinkie snack cake.
Is there vanilla in both the cake and filling?
Yes, 1/2 teaspoon is used in the ricotta filling and another 1/2 teaspoon is added to the milk and butter mixture for the batter.
Can I use a different type of ricotta?
The recipe recommends fresh ricotta, but the most important step is ensuring it is strained overnight to remove excess moisture.
What makes this an Italian-American fusion?
It combines the iconic American sponge cake shape and style with the traditional ingredients and flavors of an Italian cannoli.