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Piña Colada Cannoli

The perfect dessert to impress your guests, with very little effort required! Simply buy pre-made cannoli shells and dress them up with sprinkles for a tropical flavoured summer treat.

12 servings

Easy to make 30 Minutes

Ingredients

Ingredients

for the recipe Piña Colada Cannoli

Cannoli Shells:

100 g White Chocolate
2 tsp Vegetable Oil
Store Bought Cannoli Shells
Queen Purple Food Colour Gel
Dr. Oetker Unicorn Confetti Sprinkles

Filling:

120 g White Chocolate
150 g cream cheese
160 ml thickened cream
40 g icing sugar
2 tsp Queen Piña Colada Flavour for Icing
Queen Hot Pink Food Colour Gel
Queen Food Colour Gel Blue

Preparation

Preparation

Cannoli Shells

Melt chocolate in a small microwave-safe bowl in 30 second increments, mixing well in between. Combine 2 drops Purple Food Colour and vegetable oil in a small bowl and add to melted chocolate, mixing to incorporate. Dip ends of cannoli shells into chocolate and place on baking paper. Sprinkle with Unicorn Confetti sprinkles and pop into the fridge or freezer until set.

1

Filling

Melt chocolate in a small microwave-safe bowl in 30 second increments, mixing well in between. Place cream cheese medium bowl and using a hand mixer, beat until smooth and fluffy. Add white chocolate and beat to incorporate.

2

In a separate bowl, whip cream, icing sugar and Pina Colada Flavour to firm peaks. Add whipped cream to chocolate mixture and briefly mix to combine. Split into 3 bowls and colour one with Pink Food Colour Gel, the next with Blue Food Colour Gel and leave the last one plain.

3

Spoon into piping bags fitted with a star tip and pipe into both ends of cannoli to fill.