Prepare a Vanilla Tulipe batter (I use a 4-egg amount). Draw the circles according to the size of cannoli you want to serve. After shaping them, allow to cool completely.
Two luscious fillings:
Cinnamon-Mascarpone: 1-lb. imported mascarpone, creamed gradually with 3½ ounces granulated sugar. Add 2 Tbsp ground cinnamon, ½ tsp grated nutmeg, and minced zest of 1 lemon or orange, mixing until just incorporated.
Chocolate: Melt 6 ounces semi-sweet chocolate; cool slightly. Cream 1-lb. mascarpone with 3½ granulated sugar. Pour in melted chocolate and stir to combine.
Assembly: Spoon mixtures into separate piping bags, fitted with a star or ½-inch plain nozzle. Gently pipe filling into both ends of the cannoli, so that it meets at the center. Dust the cannoli with powdered sugar.
