Peanut butter and jelly cannoli

One of New York’s mutual talents is a respect and disregard for tradition. Take cannoli. Adopted by New Yorkers as if their own, the sweet migrant classic is immortalised in the must-see gilded Italian bakeshops of yesteryear in Little Italy and beyond. But it is also reworked in mod restaurants in bold new flavours, including Santina, where mini waffle batter tubes come with cherry, pistachio and coconut-enriched ricotta (loved this), and Quality Italian’s pumpkin take, finished tableside on a cannoli cart (so fun). Likewise, my cannoli, filled with luscious peanut butter mousse and sweet strawberry conserve, is the ultimate New York-Italian mash-up. A little bit old school, a little bit cool. You will need cannoli moulds or cannelloni pasta tubes to shape the cannoli.