Step 1

Using an electric mixer, whip the mascarpone in a large bowl until creamy (1-2 minutes).

Step 2

Add the ricotta cheese, superfine granulated sugar (castor sugar), lemon zest (or orange zest), and vanilla extract to the mascarpone

Step 3

.Mix by hand until well combined. Don’t overmix.

Step 4

Fold the mini chocolate chips into the ricotta mixture, mixing just enough to combine.

Step 5

This step is optional:Chop chocolate into small pieces and place in a heat-proof bowl. Add one inch of water to a small saucepan and bring to a boil. Reduce the heat to simmer and place the bowl with the chocolate over the top of the saucepan.Stir until the chocolate is melted.

Step 6

Dip one end of the cannoli shell into the melted chocolate and place it on a sheet pan lined with parchment paper. Refrigerate until the chocolate has hardened.

Step 7

When the chocolate has hardened, fill the cannoli shell with the filling using a pastry bag or a spoon. Make sure to fill the entire shell, don't leave an empty space in the middle

Step 8

Dip one end of the cannoli into the chopped pistachios.I usually don't add pistachios to the chocolate-dipped cannoli, but it's entirely up to you.

Step 9

For a simpler topping, dust the filled cannoli with powdered sugar. That was how I was served my first cannoli.