First, we need to make sure the ricotta is drained so that our cannoli filling doesn't melt or go sloppy.
Line a strainer or colander with two sheets of paper towel, and place it over a bowl
Heap the ricotta onto the paper towel, using a spoon or spatula to spread it out evenly
Cover with cling wrap, and put in the fridge for an hour or until the paper towel is completely wet. This means enough liquid has drained out of the ricotta.
When the ricotta is ready place it in a bowl with the icing sugar and Salted Caramel Latte powder then mix together. You might want to gradually add the sugar and coffee and taste test to make sure it suits you. Add more of each as you see fit.
Transfer the mixture to a piping bag. Get your cannoli shells ready.
Start one side, pipe the mixture into the shell. Then pipe the mixture into the other side of the shell.
Dust with some extra icing sugar, or nuts, or chocolate chips to present.
