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Ambra Limoncello Cannoli Recipe

Serves 6 - 8


  • 2 Cups Full Cream Ricotta
  • ¾ Cup Icing Sugar (plus extra for dusting Cannoli)
  • 2 - 3 Tbspn Ambra Limoncello
  • ¼ Cup Thickened Cream
  • 6 – 8 Pre-packaged Cannoli Shells
  • Zest of 1 lemon (Reserve 2 Tbspn for garnish)
  • Zest of 1 Lime (Reserve 2 Tbspn for ganish)
  • Small Dark Chocolate chips or lemon and lime garnish


  • In a medium bowl, whisk the 2 cups of Ricotta until smooth
  • Sift ¾ cup Icing Sugar into the Ricotta Mixture. Using a Spatula, gently fold in the icing Sugar, lemon and lime zest and Ambra Limoncello.
  • In a separate bowl, beat ¼ cup of Thickened Cream until fairly stiff.
  • Using a Spatula, gently fold the Cream into the Ricotta mixture until just combined. Refrigerate for half an hour.
  • Fill a Piping Bag with the Ricotta mixture and pipe into the Cannoli Shells. Fill from both ends so the Ricotta mixture runs through the whole shell.
  • Dust each of the filled cannoli with icing sugar.
  • Garnish with reserved lemon and lime zest or small dark chocolate chips.

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