The package contains 12 empty wafer-shapes to fill.

Size: 10,5 cm

RECIPES FOR THE FILLING

RICOTTO CREAM

- 1 kg fresh ricotto cheese
- 300 g sugar
- minced candied fruit
- plane chocolate flakes
- a pinch of vanilla
- a pinch of cinnamon

Put the ricotta in a bowl with shugar, vanilla and chinnamon. Mix well and sift through a sieve.
Add the candied fruit and the chocolate flakes and fill the wafers.

CUSTARD CREAM

- 0,8 L unskimmed milk
- 4 egg yolks
- 200 g sugar
- 100 g wheat starch
- lemon zest
- a pinch of vanilla

Blend starch, sugar and vanila. Add the egg yolks, milk and lemon zest and boil gently, always stiming to prevent the cream from sticking to the bottom of the pan. Leave until cold and fill the cannoli.

CHOCOLATE CREAM

- 0,8 L unskimmed milk
- 4 egg yolks
- 200 g sugar
- 100 g wheat starch
- 70 g plain cocoa powder

Blend starch, sugar and cocoa powder. Add the egg yolks, milk and boil gently, always stiming to prevent the cream from sticking to the bottom of the pan. Leave until cold and fill the cannoli.