UK and USA come together to make two delicious Easter desserts.
So excited to do this collab with Elliott from the channel Baking With Elliott. I am listing my easy 5 ingredient recipe for Easter Cannolis below. They are so yummy!
Baking With Elliott –
Check out his channel and tell him The Baking Diva sent you
5 Ingredient Easter Cannoli Recipe:
You will need 8 Cannoli Shells – Either store bought or homemade
2 cups whole milk ricotta cheese
1 cup confectioners sugar
3/4 cup mini chocolate chips – divided –
(put half in filling and save rest to dip ends in)
1 1/2 tsp. pure vanilla extract
Optional: 1/4 tsp.cinnamon
or 2 tsp. fresh orange zest
Place the ricotta in a fine mesh strainer covered wth cheesecloth and weighted on top.
Place in the refrigerator for 12 to 24 hours to drain the water out.
When you are ready to make the filling:
In a large bowl combine the ricotta cheese, confectioners sugar, half of the mini chocolate chips and vanilla extract.
Mix with whisk until combined and smooth.
Put the bowl in the refrigerator for about an hour to firm up a little.
The filling can be made up to 24 hours in advance.
When ready to serve, pipe the filling into one end of the cannoli shell, filling the shell halfway, then pipe into the other end.
If you don’t have a piping bag you can spoon the mixture into the shells.
You can place the remaining chocolate chips on a plate and dip the ends of the cannoli into the chips then dust lightly with confectioners sugar.
These should be eaten right away. If you have to store them in the refrigerator don’t leave them in there too long because you don’t want the shells to get soggy.
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