Buy the fresh ricotta a day in advance and let it drain in a colander for 12 hours.

After draining the ricotta, add the sugar and blend with an immersion blender until creamy.

Transfer the blended ricotta to a bowl and add a generous handful of chocolate chips, ground cinnamon, vanilla powder, lemon zest, and some crumbled cannoli shells. Let it chill in the refrigerator for a few hours.

On a dessert plate, arrange half of the flavored ricotta and add the cannoli shells (broken by hand). Garnish with chopped pistachios.

Melt a little dark chocolate in a double boiler and use the tines of a fork to drizzle it over the dessert (use the same method if using chocolate hazelnut spread).

Finish with a dusting of powdered sugar and serve.