We truly hope you enjoy this Italian classic that always features on the dessert table at Cicchiello holiday gatherings!
We encourage you to experiment with different fillings. Popular combinations include pistachio and cocoa, orange and chocolate, cocoa and cherries, and espresso and chocolate.
| 1kg | Traditional Ricotta |
| 200g | caster sugar |
| 100g | minced candied orange peel |
| 100g | grated dark chocolate |
| 30ml | Strega |
| 1 | packed Sicilian cannoli shells |
| icing sugar, for dusting |
| 1 | To make the cannoli mixture, scoop the Ricotta into a large mixing bowl. Using a large wooden mixing spoon, stir in caster sugar, candied fruit and chocolate. The Strega is optional, but just be sure not to add too much; otherwise filling will run in the cannoli shells. |
| 2 | Pipe or spoon the Ricotta filling into the shells and place on a serving dish. Dust with icing sugar just prior to serving. |
| 3 | Tip: It is best to create the mixture and store overnight so that the fruit, chocolate and liqueur flavours have time to permeate the ricotta. |
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