Honeymoon – Fried Cheesecake Cannelloni with Vanilla Parfait on Raspberry Mirror

5 from 2 votes
Prep Time 1 hr 10 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 276 kcal


Cheesecake cannelloni:

  • 5 Pc. Cannelloni
  • 250 g Cream cheese
  • 250 g Mascarpone
  • 125 g Sugar
  • 1 tbsp Vanilla sugar
  • 1 Splash Lemon juice
  • 2 Pc. Eggs
  • 1 Msp Salt
  • 1 packet Panko flour
  • 3 Pc. Eggs
  • 5 tbsp Flour
  • Oil for deep-frying

Vanilla Parfait:

  • 120 g Powdered sugar
  • 4 Pc. Egg yolk
  • 1 Pc. Vanilla pod
  • 400 g Cream

Raspberry mirror:

  • 300 g Raspberries
  • 1 tsp Powdered sugar


Cheesecake cannelloni:

  • Mix the cream cheese, mascarpone, sugar, vanilla sugar, a squeeze of lemon, 2 eggs, 1 pinch of salt and a packet of vanilla sugar with a hand mixer.
  • Put the whole mixture in the oven at 180 ° C for around 60 minutes. In the meantime, cook the cannelloni al dente.
  • When the cheesecake mixture comes out of the oven, let it cool down briefly and then fill the cannelloni with it. The whole thing is now in the freezer.

Vanilla Parfait:

  • For the vanilla parfait, whip the cream until stiff and chill. Now whip powdered sugar and 4 egg yolks in a water bath until creamy light yellow.
  • Mix this mixture with the cream and add a scraped vanilla pod.
  • Line a sponge cake tin with cling film and then add the mixture. Now put it in the freezer.

Raspberry mirror:

  • For the raspberry level, the raspberries are first pureed together with 1 tablespoon of powdered sugar and then sieved. Fill everything into a small bottle and set aside.


  • Just before serving, the cheesecake cannelloni are taken out of the freezer, breaded in flour, then rolled in beaten eggs.
  • Finally roll in panko flour and then fry in a saucepan with hot oil.


  • Take the vanilla parfait out of the freezer 5 minutes before serving and let it thaw. Finely drape all three components on the plate.


Serving: 100gCalories: 276kcalCarbohydrates: 25.7gProtein: 3.8gFat: 17.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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