Chef Marvin Torres, Caffé Milano
Cannoli originated in Sicily and are now enjoyed throughout Italy and around the world. They’re the perfect sweet and crunchy ending to a meal, paired with a strong Italian espresso.
4 cups whole milk ricotta
3/4 cup confectioners’ sugar
Dash of cinnamon
Powdered sugar to taste
12 cannoli pastry shells
In a bowl, whisk together the ricotta, powdered sugar and cinnamon until smooth. Use a pastry bag or a plastic freezer bag with the tip cut off to pipe the ricotta filling into the pastry shells. Dip ends of the cannoli in pistachios. Dust with confectioners’ sugar and serve.