Beat the eggs until frothy and then add the sugar.

Follow with the oil.

Next add the anise and orange juice.

Mix the flour, baking powder and salt.

Add the dry ingredients a few tablespoons at a time and continue beating.

Now stir in the orange zest.

Place one tablespoon of batter on each hot pizzelle iron and follow the cooking instructions.

As soon as the pizzelle come off the iron, roll them and place them on a cooling rack.

If you have cannoli moulds, you can wrap them around the pizzelle to roll.

You can also pinch the tops of the pizzelle shells to create a little half moon basket.

I like to put the cup of ricotta in a strainer and let it sit to strain any liquid.

Place the ricotta, sugar and cinnamon in a bowl and mix.

Add the whipped cream.

Place the filling into a piping bag.

I use a plastic bag and I snip the tip off.

I place the bag into one end of the shell and press, I repeat this on the other end.

Then dip your ends in chocolate chips or nuts.

I drizzled melted chocolate over mine.

You can use powdered sugar over them.

Whatever you do, only fill the shells just prior to serving or they will soften.