We’ll help you make this delicious dessert simple with pre-made cannoli shells.
2 boxes (15pcs/each) Cannoli di Sicilia Cannoli shells
1 tub (450g) Salerno Ricotta cheese- traditional, at room temperature
150g Santa Lucia Mascarpone cheese, at room temperature
150g Liberté 2% Greek Yogurt
2 Sun Rise Pure Madagascan Vanilla Bean
2/3 cup Red Path Icing sugar, plus more for dusting
½ cup Pistachio’s, chopped
Sift the icing sugar into a bowl, and using a whisk or hand-held mixer beat the
ricotta, mascarpone and yogurt until smooth. Keeping the cheeses at room temperature before you mix will make the filling easier to mix and lump free.
Zest both lemons and squeeze the juice of one lemon. Cut the vanilla bean down the center lengthwise, and take a small knife and scrape down the bottom of the pod to remove the vanilla beans. Mix in the vanilla beans, lemon zest and juice into the filling, until combined.
Scoop the mixture into a piping bag, then fill each cannoli half way from each side.
Place the pistachio’s in a bowl, and dip each end of the cannoli into the pistachios until it sticks to the filling.
Arrange on your best serving plate, dust with icing sugar and serve with coffee or your favourite dessert liquor.
Makes 30 Cannoli
Baker’s Tip: For a nut free version, dip the cannoli in mini chocolate chips instead of pistachios.
Courtesy of Monastery Bakery