No-Bake Chocolate Chip Cannoli Jars with Biscotti & Raspberries

🍪✨ No-Bake Chocolate Chip Cannoli Jars with Biscotti & Raspberries ✨🍪

The EASIEST Easter dessert that tastes like a trip to Italy! 🇮🇹 These Chocolate Chip Cannoli Jars are light, creamy, and bursting with classic Italian flavor—a no-bake treat that’ll have everyone swooning! 😍

🥄 What’s inside?v✔️ Fluffy ricotta whipped to perfection✔️ Sweetened whipped cream folded in for extra silkiness✔️ Mini chocolate chips for that classic cannoli crunch✔️ Fresh raspberries for a pop of tart, juicy flavor 🍓✔️ Served with my homemade biscotti, drizzled in melted chocolate for the ultimate finishing touch! 🍪🍫

💛 Special Touch: These beautiful glass jars belonged to my Nana, making this dessert even more special. Food isn’t just about flavor—it’s about the memories we create and share!

💡 Make-Ahead Tip: Prep the jars in advance and chill until ready to serve for a stress-free Easter treat!

Recipe below! ⬇️

📖 Want more delicious Italian treats? My homemade biscotti recipe is in my If the Table Could Talk – A Taste of the Holidays cookbook!

Tap my cookbook section to check it out! ⬇️

Happy Easter and En-JOY❣️🥚💐🐣❌⭕️

No-Bake Chocolate Chip Cannoli Cream Jars with  Raspberries

1 container (15 ounces) whole milk ricotta

¾ cup heavy cream, whipped, divided

1 cup powdered sugar

1-1/4 cups mini chocolate chips, divided

1 teaspoon vanilla

 1 lemon, zested and juiced

¼ cup raspberries for each parfait so 2 cups?

In bowl of electric mixer, beat ricotta on medium high speed, until creamy, about 2 minutes; set aside.

In chilled bowl of electric mixer, whip heavy  cream on high speed until thickened.  Lower speed and slowly add powdered sugar with vanilla extract and continue to beat on high speed until cream is nicely whipped and beater holds the whipped cream, about 3 to 5 minutes.

Gently fold ¾s of the whipped cream into ricotta. Stir in chocolate chips.

Layer ricotta mixture with raspberries and top with remaining whipped cream. Garnish with biscotti cookies.

Makes about  4 servings.

Citrus Biscotti

Preheat oven to 350ºF.

Line baking sheets with baking parchment paper

4 cups unbleached all-purpose flour

2 tablespoons baking powder

2 teaspoons salt

Combine in large bowl.  Set aside.

2 cups (4 sticks) unsalted butter, softened

2 cups sugar

Combine in large mixer bowl.  Beat on high speed  until light and fluffy,, about 5 minutes. 

8 large eggs, lightly beaten

1 lemon, zested

1 orange, zested

1 teaspoon vanilla extract

Combine in large glass measuring cup or bowl.  Add slowly to butter mixture on low speed (batter will look curdled)  Increase to medium speed and  beat for 1 minute.

Add flour mixture to egg mixture on low speed until combined. Beat until smooth, about 2 minutes.  DO NOT CHILL!

Fill large pastry bag with batter (no tip, just make 1-inch opening). 

Squeeze batter onto baking sheets into two parallel lines, about 3 inches apart (batter will spread when baking).  If bigger cookies are desired, make wider strips of batter but do only one line in center of baking sheet. 

Bake for 8 to 10 minutes or until lightly golden.  Let cool a few minutes.

Loosen cookie strips underneath using offset metal spatula.  Using sharp serrated knife, slice on a diagonal  into ½-inch slices.  Turn cookies upright and bake additional 5 to 7 minutes or until a light golden color. 

Let cool and dust with generous amounts of confectioners’ sugar.

Makes about 10 dozen cookies 

TIP:  This recipe can be halved.

TIP:  Add your favorite nut, toasted and chopped

TIP:  Substitute 1 tablespoon anise extract for citrus flavors.

TIP:  Keep in an airtight container up to two weeks to retain freshness or freeze up to two months.

TIP; Drizzle with melted semi-sweet chocolate and chill for 5 minutes. Serve with No-Bake Chocolate Chip Cannoli Jars above!