Cannoli with Mascarpone Lemon Cream

Cannoli with Mascarpone Lemon Cream

  • Preparation 1 h
  • Cooking 20 min
  • Chilling 1 h
  • Servings 12

Holy cannoli! The filling for this Italian treat is typically made from sweetened ricotta cheese, but we squeezed in a little citrus with a luscious lemon curd and mascarpone cream. To assemble, the purists all agree: Only fill the shells at the last minute so your cannoli don’t lose their signature crunch.

Featured in RICARDO Magazine (SPRING 2018)

Categories

Ingredients

    • 1 egg
    • 1 egg yolk
    • 2 tbsp (30 ml) Marsala wine
    • 1 tbsp (15 ml) white wine vinegar
    • 1 tbsp (15 ml) water
    • 1 1/2 cups (225 g) unbleached all-purpose flour
    • 2 tbsp icing sugar, plus more for dusting
    • 1/2 tsp salt
    • 2 tbsp cold butter
    • 1 egg white, lightly beaten
    • 1 container (250 g) mascarpone cheese
    • 1/2 cup (105 g) sugar
    • 1 cup (250 ml) lemon curd (see recipe)
    • Vegetable oil, for frying

Preparation

  • Assembly

Note from Ricardo

Both the cannoli shells and filling can be made in advance. The fried shells freeze well and can be filled right before serving.

Personal Note