White Chocolate Dipped Cannoli with Strawberry Cream

For the cannoli shells

1. Beat the eggs well, then add the vanilla and the oil.
2. Add the sifted flour, the baking soda and the sugar and beat well.
3. You should get a sticky mixture.
4. Use a spoon to pour a small amount into the waffle iron.
5. Bake for about 45 seconds until the cookies turn light golden.
6. Remove immediately and wrap them around the cone while still warm.
7. Press and hold the seam of each shell on a hard surface such as a countertop or cutting board and hold for a few seconds, until the shell cools and begins to harden.
8. Remove the shells from the cone and let cool completely.
9. When the shells have cooled completely, melt the white chocolate over low heat.
10. Dip the end of each shell in the white chocolate and leave on baking paper until it cools and sets.
11. They are better after resting overnight, since they soften slightly and are easier to eat (if you want them crispy, eat them right away).

For the filling

1. Mix the strained ricotta, powdered sugar and vanilla and beat at medium speed for about 10 minutes.
2. Add the jam and beat for another 2-3 minutes.
3. In a separate bowl, whip the whipping cream with the stabilizer until it forms stiff peaks.
4. Pour the cream into the ricotta and stir gently until well combined.
5. Leave in the fridge to set for an hour (and no more than 3 days).
6. Just before serving, fill the cannoli.
7. Sprinkle with red or pink sanding sugar and drizzle with white chocolate sauce.

Note: A minimum of double the filling quantity is needed (it was too sweet for us, maybe because of the jam).

Serves: 72 cannoli