Ricotta Cream

Sift the ricotta, add the 60g (8 Tbsps) sieved sugar.

Mix to obtain a soft and silk cream.

Add chocolate drops, grated cinnamon, and mix.

Crispy Waffle Rolls

Mix the soft butter with the 1 cup of powdered sugar very well with the electric whisk.

Then add the egg whites, always mixing with the whisk, and when the mixture is well amalgamated add the sieved flour and the vanilla.

Preheat the oven to 180 °C (350°F).

Prepare 10 cm (4 inches) diameter greaseproof paper disks, sprinkle the dough over each disk to cover it.

Cook in the preheated oven for 6 minutes, then take out the pan and quickly take a wafer, turn it upside down and roll it on a stainless-steel cannoli form, or on the handle of a wooden spoon and pressing a little at the end so the edges do not reopen.

Fill them with ricotta cream with the help of a pastry bag just before serving, because otherwise the wafer, with the humidity from filling, would lose its crunchiness.