Step 1

Prepare the batter according to the directions in the recipe. Heat the pizzelle press and grease very lightly. Scoop the batter into the press and cook as directed.

Step 2

As each pizzelle comes off the press, quickly roll it around a cannoli mold while it's still hot. Wrap it tightly and place it seam-side down on a baking rack. Let cool completely (they will continue to crisp up as they cool).

Step 3

In a large bowl, beat the ricotta and mascarpone together for 2 minutes, until well combined and smooth. Then beat in the sweetener and vanilla extract.

Step 4

In another bowl, beat the whipping cream until it holds stiff peaks. Gently fold into the ricotta mixture.

Step 5

Pipe the filling into one end of the shells, filling halfway, then pipe into the other end. You can also spoon it in with a small spoon.

Step 6

If you plan on dipping the ends in chocolate, you need to do this before you fill them with cannoli cream. Melt about 1 1/2 ounces of sugar-free chocolate and dip the ends of the cooled shells in the chocolate. Set on a waxed paper lined baking sheet. Refrigerate 20 minutes to set.

Step 7

You can also add mini chocolate chips or chopped nuts to the ends of the filling. Dust the finished cannoli lightly with powdered sweetener.