Not only do these little Italian pastries look and taste delicious, but this cannoli recipe stays true to the classic version, right down to the mixed peel and chocolate pieces in the filling and the finish of chopped pistachios on top. You won't be able to resist these! Best if you use tubular cannoli moulds.
You can replace sheep's milk ricotta with the more typical cow's milk version. The flavour will be less intense but your cannoli will still be tasty.
Fill the cannoli just before serving, or the shells will get soggy. You can make the filling and shells well in advance, just keep them separated till serving. The shells can be stored for weeks in an airtight container in a cool, dry place.