Few desserts are as satisfying as a good cannolo, and no one understands how to make this iconic dessert better than the Sicilians. When I visited my friends at Brunetti Classico in Melbourne, ...

The powdered sugar on the shell disappears ... tell you it doesn’t actually taste like the inside of a cannoli. There are a lot of recipes that I tried to change up seasonally.

Bake until golden brown ... Using a metal pasta strainer to keep the cannoli shells submerged. Remove shells carefully using tongs and place them on a cooling rack. Step 9: Cool just long enough ...

In a large bowl, using a handheld mixer on medium-high speed, beat cream until stiff peaks form. In another large bowl, using handheld mixer on medium-high speed, beat ricotta, confectioners ...

A piping bag is used to fill the shell; the filling is usually added at both ends in order to make sure it’s filled the whole way through. After the cannoli are filled, the dessert is usually ...

From the classic double-baked biscotti to a mountain of bite ... Saving the best for last, she’d unveil her delicate cannoli shells, stuffing each full of creamy ricotta with a butter knife ...

This cannoli icebox cake mimics the classic dessert with a sweetened ricotta and orange zest whipped cream cream filling and graham cracker crusts.