Panettone Cannoli! Makes 6-8 1/2 panettone 50ml plant-based milk 50g dark chocolate chips 2 tbsp icing sugar Ricotta filling 1 x tub vegan double cream 100g cashews (soaked) 50g caster sugar 1 tsp vanilla extract 180g vegan cream cheese You’ll also need cannoli moulds and piping bags (or sandwich bags like I used). Soak the cashews in how water for 20 minutes. Grab your panettone and slice it in half, then into long thin slices approx 2 cm thick. Use a cookie cutter or anything circle to cut out circles. Place one in between baking paper and roll until thin. Gently wrap them around cannoli moulds dabbing each edge with plant milk to help keep them closed. Bake at 180°c for 15-20 minutes until golden brown, then immediately carefully remove the moulds and let them cool. Blend the double cream on its own until whipped, then add the remaining ricotta ingredients to the blender and stop before it becomes too smooth. Store in piping bag and refrigerate for 15 minutes. If you’re looking for a more traditional cannoli recipe or don’t have a panettone to hand, I have a full recipe for vegan cannoli in my coobook ‘Cooking with Nonna’ which you can pre-order via the link in my bio now! #cannoli #vegandesserts #panettone #plantbased #vegano #londonvegans