This scrumptious dessert is made with a Mascarpone cheese instead of the traditional Ricotta. It's all a matter of personal preference. My family prefers the smoother texture of the Mascarpone filling.
Note: You cannot make the cannoli ahead of time or the shells will get soggy. Make the filling and shells in advance and fill just before serving.
Step 1: You will need some of these...
You wrap the dough around these little tubes for deep frying.