Bacon-Coated Waffle Cannoli with Maple Cream

Make your mornings a little sweeter with a bacon-coated waffle cannoli with maple cream.


  • For the waffle:
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon unsalted butter, melted
  • 1/4 cup marsala wine
  • 6 ounces white chocolate chips, melted
  • 1/2 cup crumbled bacon
  • For the filling:
  • 15 ounces whole milk ricotta, strained
  • 8 ounces mascarpone
  • 1/2 cup maple sugar


  1. Preheat a waffle cone iron.
  2. In a large bowl, combine ricotta, mascarpone and maple sugar. Transfer to a piping bag and set aside.
  3. In a large bowl, mix all-purpose flour, salt and sugar. In another large bowl, mix eggs, butter and marsala. Combine the egg mixture with the flour mixture until smooth.
  4. Make waffle cones by dropping 3 tablespoons of the batter into the iron and pressing for 45 seconds. Use an offset spatula to roll the cone into a cannoli shape, sealing the ends. Repeat until you have 12 cones.
  5. Dip the cones in chocolate and sprinkle with bacon bits. Place in the freezer for 2 minutes until the chocolate is set. Pipe the filling into the cones right before serving. Enjoy right away.