HOLI MOLI CANNOLI !!! With Dairy Free options

How to Make Limoncello Cannoli

HOLI MOLI CANNOLI !!!
https://youtu.be/Uw9iJ0pSEq8

This is definitely “La piece de resistance”!!This is a thing of beauty and not to mention.......sooooooooo good!

I can show you how to make the cannoli shell but that’s a whole other video.
This is the quick and easy way. You can buy the shells at most Italian grocery stores, Italian Bakeries or Italian cheese shops. The shells that I bought are dairy free and egg free which is a bonus for those who have allergies. You can fill it with dairy free whipped coconut cream. Just as delicious.

You will need ricotta cheese. The drier the better. If you feel that it’s too wet, just let it sit in a colander for a while and let it drain. You want the mixture to be thick so it will hold its shape.

1/2 container of ricotta cheese, or 1 cup - This will fill 8 small to medium cannolis
2 Tbsps of sugar
1 Tsp grated lemon rind
1 Tbsp of Limoncello

Pastry bag with #8 tip or cake decorator

Begin by whipping the ricotta cheese and sugar so it becomes creamy in texture. Just a minute or so,
Stir in grated lemon and Limoncello.
Done! You are now ready to fill the cannolis.

Put the prepared ricotta cheese into a pastry bag with a wide nozzle with ridges if possible. I used a #8. If you don’t have a pastry bag you can use any cake decorating tip.
Squeeze cream into each side.
If you like, you can garnish with lemon zest and a sprinkle of ground pistachios. Dust lightly with icing sugar.

This is one of those desserts that you can’t make the day before. If the filled cannolis sit in the fridge overnight or even too long the same day, they become soggy. Fill them as late as possible. A couple of hours before should be fine.
Very pretty and very appetizing!!