At our Italian Dessert & Wine Pairing we paired these with our 2020 Aglianico Reserve
- 1½ CUPS (360G) RICOTTA
- 1 CUP (250ML) THICK (DOUBLE) CREAM
- 1½ TABLESPOONS STRONG ESPRESSO COFFEE
- ¼ CUP (40G) ICING (CONFECTIONER’S) SUGAR, SIFTED, PLUS EXTRA FOR DUSTING
- 8 LARGE CANNOLI SHELLS
- 2 TABLESPOONS FINELY CHOPPED CHOCOLATE-COATED COFFEE BEANS
Place the ricotta, cream, coffee and sugar in a large bowl and whisk until thickened. Place in a piping bag fitted with a star nozzle. Pipe the ricotta mixture into each cannoli shell, sprinkle with the coffee bean and dust with the extra sugar to serve.