Excellent! Very rich and rewarding. However, along from the other reviewers suggestions, I must stress DO NOT USE BUTTER. You will wind up pouring it off, its not needed at all except to butter the dish. Also, a tip, if you travel with this dish, dont add the marshamllows until you get to your destination and throw it into the oven to warm it up. I baked mine in the morning and let the dish completely cool before traveling and the marshmallows still melted, so we didnt have a yummy gooey topping for mine. Dont do them until RIGHT before serving.

Reviewed On: Nov. 27, 2009

YUCK! This was awful and didnt taste like any canolli I've ever tasted in my 27 years(and I'm from Philly and now live in NYC where there are awesome italian bakeries and restaurants). Using semi-sweet chocolate on the top was not a good idea because the filling wasnt sweet enough to offset the bitterness of the chocolate. Also, I found that the filling didnt thicken enough, it was way too runny. I wouldnt recommend this to anyone.

Reviewed On: Dec. 29, 2003

Quite good. For added 'umph' I crumbled a small batch of bacon into mine. Like my friend says "porkfat=good". My only complaint was that I made it a day in advance and it was very stiff when I went to use it. I wouldnt recommend doing this, you should make it as close to serving time as you can, this I think will keep it light and fluffy.

Reviewed On: Oct. 13, 2003