Ricotta Cannoli

Cook Time 20 minutes

Serves 4–6

Ingredients

600g ricotta

75g icing sugar

½ tsp cinnamon

2 tbsp crushed pistachios

60g dark chocolate, melted

½ orange rind

2 tbsp cacao nibs

To Serve

10-12 cannoli shells

Method

In a bowl, whip the ricotta and icing sugar with a hand mixer until light and fluffy. Divide the mixture evenly between two bowls.

For a Sicilian filling, mix one portion of the whipped ricotta with the cinnamon.

For a chocolate filling, mix the remaining ricotta with the orange rind, cacao nibs, and dark chocolate.

Spoon or pipe the fillings into the cannoli shells. Dip the ends of each cannoli in crushed pistachios, then serve.