Step 1

Add the ricotta, mascarpone and powdered sugar to a medium bowl.

Step 2

Use an electric mixer to beat until combined - it will be a bit crumbly. Add the cinnamon and vanilla, then continue mixing for 3-4 minutes, scraping down the sides every so often, until whipped and smooth.

Step 3

Use a rubber spatula to transfer the mixture to a pastry bag or zip-top bag and refrigerate until ready to fill your cannoli shells.

Step 4

Snip off the tip from the end of the pastry bag, then carefully fill up each cannoli shell by piping the filling into one half at a time.

Step 5

Dip each half of the exposed cannoli filling into chopped pistachios or chocolate chips. Serve immediately.