We’re serving up a fresh batch of second chances with Season 2 of the heartfelt series Bake and Make Up! Each episode of the sweet series reunites a once inseperable twosome, from friends and lovers to siblings and coworkers, who have either lost touch or parted ways and sees them mend their relationship while working together on a recipe meaningful to their shared past. Watch Season 2 Mondays, September 2 to 30 at 9pm ET / 6pm PT.

In Season 2, Episode 1 of Bake and Make Up, we meet old childhood friends Joe and Enz. The duo were born and raised in the same small town in Italy, but their instant connection didn’t happen until they found themselves on a little league baseball team together in Canada. Thoughtful Joe had his hands full being a bestie to his spontaneous friend, especially after Enz suffered a major family loss at age 15. As they navigated their wild teens and teams together, they became more like brothers than pals. The duo continued to be inseparable through shared first jobs, weddings and family adventures until Enz realized a retirement dream and moved to a new town. Somehow, the friends who had always lived in tandem both lost their phones and then lost each other with so very much left unsaid.

Now, five years and some internet sleuthing later, the former “long hair forever” bffs will finally reunite to create a dessert inspired by their homeland, Pizzelle Cannoli. Check out the recipe below!

PIZZELLE CANNOLI

Cannoli Cream

2 cups whole milk ricotta, drained

1 cup mascarpone cheese

1 cup powdered sugar

1 tablespoon vanilla extract

1/2 teaspoon salt

Pizzelle Batter

3 eggs

3/4 cup sugar

1 1/2 teaspoon vanilla extract

1/8 teaspoon anise extract

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/3 teaspoon salt

1 stick unsalted butter, melted

Nonstick spray

Assembly

1/2 cup mini chocolate chips or chocolate curls

Finely chopped pistachios

Red maraschino cherries, halved

Powdered sugar, for dusting

Instructions

1. To make the cannoli cream: Place the ricotta in a large bowl. Add Mascarpone, powdered sugar, vanilla, and salt. Using a hand mixer at low speed, mix until combined. Increase speed gradually to medium high and mix for 3 minutes, until light and fluffy.
2. Transfer filling into a piping bag and seal with a rubber band. Refrigerate until completely chilled.
3. To make pizzelle batter: In a large bowl, whisk together eggs, sugar, vanilla, and anise extract. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add the flour mixture and melted butter to the egg mixture and mix gently until just combined. Let rest for 5 minutes to allow the batter to come together.
5. Preheat pizzelle iron. Spray with nonstick spray.
6. Once heated, add a heaping tablespoon of the thick pizzelle batter to the middle of each pizzelle iron.
7. Close and cook for 30 to 45 seconds, until pizzelle is a light golden colour. If the pizzelle is too light in colour, close the pizzelle maker and continue cooking for a few seconds.
8. Once cooked, gently remove the pizzelle from the iron and drape over the dowel. Pinch the ends together as it cools to create cannoli shape.
9. Carefully remove pizzelle from dowels and place on a cooling rack to cool completely.
10. Repeat steps 6 through 9 with remaining batter.
11. To fill the pizzelle cannoli: Remove cannoli cream from the fridge and snip off the end of the piping bag with scissors.
12. Gently squeeze cannoli cream into one end of the cannoli shell, filling it to the edge. Repeat to fill the other end of the shell.
13. Carefully dip cannoli ends into toppings, as desired.
14. Place each cannoli on a plate and dust with powdered sugar. Serve immediately.