If using store-bought shells, skip this step and proceed with the filling.
If making homemade shells, combine the flour, sugar, cinnamon, and salt in a bowl. Add the softened butter and mix until the texture resembles breadcrumbs. Stir in the egg and gradually add the wine or vinegar to form a dough. Roll the dough out thinly and cut into circles. Wrap each circle around a cannoli tube and fry in hot oil until golden and crispy. Let them cool before filling.
2. Make the Lemon Filling:
In a large bowl, combine the ricotta and mascarpone cheeses with powdered sugar, lemon juice, lemon zest, and vanilla extract. Stir until smooth and well-blended. Set aside.
3. Prepare the Meringue Topping:
In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form. Add the vanilla extract and mix to combine.
4. Assemble the Cannolis:
Spoon the lemon filling into a piping bag and carefully pipe it into each cannoli shell.
Once the cannoli shells are filled, pipe a layer of meringue on top of the filling.
Use a kitchen torch to toast the meringue lightly until golden. If you don’t have a kitchen torch, place the filled cannolis under a broiler for 1-2 minutes, watching closely to avoid burning.
5. Serve:
Serve the cannolis immediately for the best texture. They’re perfect for a special occasion or as a unique dessert at any time!
Serving and Storage Tips
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