Italian Nacho Dessert Dip


nacho 18

Delicious and fun twist on traditional Italian Cannoli…makes a perfect dessert dip for holiday gatherings.

Italian Nachos


1 cup Mascarpone Cheese

3 cups fresh Ricotta Cheese

⅛ teaspoon pure vanilla powder (can substitute ½ teaspoon vanilla pure extract)

½ teaspoon pure vanilla extract

2 cup confectioners’ sugar

4 cups blended La Spagnola Vegetable and Olive Oils

8 flour Fajita Style Tortillas cut into eighths

2 cups granulated sugar

4 tablespoon ground italian cinnamon

½ cup mini chocolate morsels

1 tablespoon of holiday or festive candy pieces(optional)


1 Combine first five ingredients in bowl of stand mixer fitted with paddle attachment; mix on high speed 1 minute until smooth; reserve ricotta mixture


2  Combine sugar and cinnamon in medium mixing bowl; mix well

3  Line one cookie sheet with wire cookie rack; set aside near frying pan

4  In medium frying pan heat oil over high heat setting 3-4 minutes or until very hot

oil to fry

5  Working in batches carefully arrange 5-8 tortilla pieces in hot oil; cook 1 minute or until golden in color


6 Using long kitchen tongs, turn pieces; cook 1 additional minute


7 Using tongs remove golden pieces from oil ; arrange hot pieces standing up on wire cookie rack allowing excess oil to drip onto paper towel


8 Repeat steps 5-7 with remaining tortillas

9 Working in batches of 4-5, toss hot tortillas in cinnamon sugar mixture, coat all sides; reserve


10 Transfer reserved ricotta mixture to serving bowl, sprinkle top with chocolate morsels and optional candy pieces; place bowl in center of serving platter

11  Arrange cinnamon sugar tortillas around bowl on serving platter

nacho final


Fresh Ricotta can be purchased at J. Pace & Sons, in Saugus Ma. 

Note~Tortillas can be made up to 1 day ahead and stored in an airtight container at room temperature and the ricotta mixture can be prepared and stored refrigerated in airtight container up to 3 days


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