I make this dish every Easter, as it is easy to make ahead. The mascarpone and dulce de leche create the perfect level of sweetness—not too little, not too much. I put out a fresh batch of cannoli on a beautiful white platter and create a toppings bar that includes semi-sweet mini chocolate chips, toasted coconut, chopped pistachio nuts and sprinkles. My kids enjoy helping me dip the cannoli in the melted chocolate and choosing the toppings in the grocery store.  I like to make mini cannoli for cocktail parties and children’s parties. They are the perfect two-bite dessert, while the big ones I save for casual events with family.

makes 18 large cannoli; Prep time: Active: 30 MIN.; TOTAL: 4 hours

(includes time for chocolate to set)

 3 6-piece boxes of already prepared Sicilian-style, hand-rolled cannoli shells

16 oz. mascarpone sweet cheese

6 oz. confectionary dulce de leche

11 ½ ounces 60% cacao bittersweet chocolate chips

Decorations: semi-sweet mini chocolate chips, toasted coconut, chopped pistachio nuts, sprinkles

 Over a simmering water bath, slowly melt chocolate chips in a metal bowl.  Remove from heat and stir.  Dip one side of cannoli shell into melted chocolate.  Place on a cooling rack and allow chocolate to set for at least 3 hours. (I like to do this the day before.) Meanwhile, in a large mixing bowl, mix together dulce de leche and mascarpone cheese until blended.  Put in the refrigerator for ½ hour to set. With a pastry bag, fill cannoli and decorate to your liking.  Cover and serve with toppings of your choice.