There are no eggs in this recipe, reflecting the egg scarcity during the First World War.
500 g (1 lb 2 oz) ricotta
3 tbsp icing (confectioners') sugar, or more to taste
12 cannoli shells
200 g (7 oz) dark chocolate (70 per cent cocoa solids), melted
110 g (33/4 oz) honeycomb, broken into rough chunks
Combine the ricotta and sugar in a bowl and mix well.
Using a teaspoon or a piping bag, gently fill the cannoli shells with the ricotta mixture.
Layer the filled shells on a plate and drizzle on the melted chocolate.
Top with the honeycomb chunks and serve.
From 'Kitchen Coquette' by Katrina Meynink, published by Allen & Unwin.