Misc. Dessert
500 g fresh ricotta
1 cup icing sugar
1/2 teaspoon freshly ground cinnamon
chocolate chips or candied fruit
icing sugar (in a small strainer to sprinkle over finished product)
Combine 1 c icing sugar with ricotta and 1/2 tsp cinnamon, stir together and pass mixture through a sieve to refine it. The mixture can be stored in the refrigerator until ready to use. Stays fresh for up to 4 days. Only fill cannoli shells just before serving so the shells stay crispy.
When ready to serve, fill the shells with the ricotta, decorate ends of filled shells with chocolate chips or candied fruit and sprinkle the cannoli with icing sugar.