Irkotta Cannoli

Serves 8


  • 8 cannoli cases
  • 250g fresh Benna irkotta
  • 65g icing sugar
  • 1/2 teaspoon vanilla
  • 200g chopped pistachios


  • For the filling, first let the irkotta sit in a strainer over a small bowl in the refrigerator for 30 minutes to remove excess water
  • Mix the irkotta with icing sugar, vanilla and some of the chopped pistachios
  • Chill in the refrigerator for at least 30 minutes
  • Fill a piping bag with the mixture, and pipe into the cannoli cases
  • Decorate the cannoli ends with the remaining chopped pistachios
  • Chill until ready to serve

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