Description
A delicious twist on traditional cannoli, filled with a tangy lemon meringue filling.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 package cannoli shells
- 2 egg whites (for meringue)
- 1/2 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar (for meringue)
Instructions
- In a bowl, combine ricotta, mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
- Fill the cannoli shells with the lemon filling using a piping bag.
- In a separate bowl, whisk egg whites and cream of tartar until soft peaks form.
- Gradually add granulated sugar while continuing to whisk until stiff peaks form.
- Pipe meringue onto the filled cannoli.
- Using a kitchen torch, toast the meringue until golden brown. Alternatively, place under a broiler for a few seconds.
- Serve immediately and enjoy!
Notes
- Make sure the cannoli shells are crisp for the best texture.
- Use fresh lemons for the best flavor in the filling.
- Leftover filling can be stored in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 250
- Sugar: 16g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg