Start this recipe by blitzing the 4 Cannoli shells, mix in the melted butter and use to line the base of your dish or tin. Next, make the ricotta filling by placing the ricotta, cream cheese, vanilla and icing sugar together in a food processor and blitz together for 1 minute until smooth and creamy. Now it’s time to put this dessert together. Dip the sponge fingers into the cold coffee and lay on top of the biscuit base side by side covering completely. Working quickly, carefully spread over half of the ricotta filling and cover with half of the chopped chocolate. Repeat the process again with another layer of coffee soaked sponge finger, the remaining ricotta cream and the remaining chopped chocolate with hazelnuts. Last of all, break the remaining Cannoli shells into small pieces and spoon on top. Chill for at least 2 hours before serving.