Ingredients:

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

Method:

• 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