Cannoli Fillings – Maplecomb, Vanilla & Orange Cream

The smokey warmth of Queen maple syrup and smooth vanilla combine with zest or orange to create a deliciously memorable filling for this iconic Italian dessert.


10 Mins, plus cooling & setting


3 Minutes



  • 400 mL milk
  • 110 g brown sugar
  • 3 tsp Queen Professional Concentrated Vanilla Extract
  • 4 egg yolks
  • 40 g flour
  • 85 g Maplecomb, processed to a powder (refer to Maplecomb recipe here)
  • 500 g mascarpone
  • 125 mL pouring cream
  • Finely grated zest of 1 orange
  • 1/4 tsp ground cinnamon
  • 24 cannoli shells
  • Grated dark chocolate, to scatter
  • Icing sugar, to dust
  1. Heat milk, 55g sugar and vanilla extract in a medium saucepan over medium-high heat. Whisk remaining 55g sugar and egg yolks in a bowl until pale and thick. Sieve over flour and whisk until smooth. Add milk mixture to yolk mixture; whisk to combine. Return to saucepan over medium heat and simmer, stirring occasionally, for 3 minutes until thickened. Remove from the heat, add the maplecomb and stir to combine. Pass through a fine sieve into a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate for 3 hours or overnight until chilled and firm.
  2. Whisk mascarpone, cream, orange zest and cinnamon until soft peaks form. Whisk chilled custard to loosen then fold through mascarpone mixture. Transfer to a piping bag fitted with a 1cm round nozzle.
  3. Pipe filling into cannoli shells. Scatter ends with grated chocolate and dust with icing sugar.