If you’re craving the flavors of a classic cannoli without the fuss of frying, just whip up the dessert in dip form. The brainchild of Texas chef Joy Wilson aka Joy the Baker, this party-ready dish is rich with ricotta and mascarpone and kissed with orange zest and vanilla. “It’s so easy, it’s criminal,” Wilson says. “And once you know you can have cannoli filling in your refrigerator at all times, honestly it’s a problem.” Serve it with cinnamon-sugar pita chips.
Watch Wilson make the dish at the G&G offices below, and scroll down for written instructions.
