Cannoli Siciliani

Instructions

1. 11. In a large bowl, combine ricotta cheese, powdered sugar, vanilla extract, and lemon zest. Mix until well combined.
2. 22. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until no streaks remain.
3. 33. In a saucepan, combine powdered sugar, water, cornstarch, almond extract, and lemon juice. Stir over medium heat until the mixture thickens and comes to a boil. Cook for an additional 1-2 minutes, then remove from heat.
4. 44. Pour the cooked sugar mixture over the ricotta mixture and gently fold until well combined.
5. 55. Chill the filling in the refrigerator for at least 2 hours, or until ready to use.
6. 66. Once the filling is chilled, spoon it into a piping bag fitted with a star tip.
7. 77. Pipe the filling into the cannoli shells, filling each one about 2/3 full.
8. 88. In a shallow bowl, combine the chopped pistachios, candied orange peel, and candied lemon peel. Mix well.
9. 99. Sprinkle the nut and peel mixture over the filled cannoli shells.
10. 1010. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.