NO-BAKE treats

A little bit of what you fancy with minimum effort and maximum enjoyment!

- ROSE FOOKS

Stracciatella cannoli

Brandy snaps are a great time-saving alternative to the deep-fried pastries usually used to make this delicious classic Italian dessert.

PER CANNOLI 215 cals, 12g fat, 8g sat fat, 22g carbs

MAKES 12

READY IN 20 mins, plus setting

12 brandy snaps

75g dark chocolate, melted

Chocolate vermicelli, freeze-dried strawberries and desiccated coconut, to decorate

FOR THE FILLING

250g ricotta

100g mascarpone

2tbsp limoncello (optional)

2tbsp icing sugar

YOU WILL NEED

Piping bag, fitted with a 1cm star nozzle

1 First, dip the end of the brandy snaps in melted chocolate, then into one of the toppings to decorate and leave to set.

2 For the filling, whisk the ricotta and mascarpone with an electric mixer fitted with beaters, and add the remaining melted chocolate, whisking so it sets in tiny strands. Stir in the limoncello, if using, and the icing sugar.

3 When ready to serve, transfer the filling to the piping bag and squeeze into either end of the brandy snaps. Serve within 1 hr of filling to prevent the brandy snaps from softening and getting soggy.