Instructions:

STEP 1 Place the ricotta cheese into a fine mesh strainer and place in the fridge to drain for at least 12 hours and up to 24 hours.

STEP 2 After the ricotta cheese has finished draining, make the filling. In a large bowl combine the ricotta cheese, confectioner’s sugar, espresso, and vanilla extract; mix well. Fit Cake Mate® tip #18 in a decorating bag, using a spatula carefully fill the decorating bag with the cannoli mixture.

EXPERT TIP: Use the filling immediately, or refrigerate until needed; filling can be made up to 24 hours in advance.

STEP 3  Empty the Cake Mate® Pumpkin Spice Cookie Icing into a small bowl. Empty the Cake Mate® Gold Shimmer Sugar into a second small bowl. Dip one edge of each cannoli shell into the cookie icing, followed by the shimmer sugar. Set to dry on a parchment paper covered cooling rack.

STEP 4 When you are ready to serve, pipe the filling into one half of the shell, filling the shell halfway, then pipe the other end. Repeat with the remaining shells.

EXPERT TIP: Serve at once, the cannoli shell should retain it’s crispness and not be given time to absorb the moisture from the filling

Celebrate & Enjoy!