This is my little easy spin on a classic Sicilian cannoli. It’s a complete cheat but works quite nicely as a dessert and with a little added cinnamon you get a lovely festive flavour. This recipe does about 8 cannoli style cups which seem to be roughly the right size for a sweet and light dessert!
Brandy Snap Baskets
The prospect of making an authentic cannoli case currently terrifies me, so after a little thought I settled on brandy snap baskets (which are normally found next to the ice cream cones in supermarkets) as an appropriate alternative. They’re sweet and crunchy and contrast nicely with the cannoli filling. Plus, using them is much much easier!
You’ll need to make the filling about 2 hours before you intend to eat the cannoli cups and leave it to set in the fridge.
Mix the ricotta and icing sugar together until totally smooth, then add a ¼ teaspoon of all spice and ½ teaspoon of cinnamon. In a separate bowl whisk (I advice an electric whist for the sake of your arms) the double cream until it is pretty stiff. Then simply fold into your ricotta mix about two tablespoons worth of cream. Add a generous handful of chocolate chips, cling film the top and pop in the fridge!
When you are ready to serve, place a dollop of the mixture in a brandy snap basket, sprinkle with chocolate chips and place a raspberry on top and give a dusting of icing sugar. Voila! An easy and yummy cannoli cup!