Description
A playful twist on classic cannoli, featuring crispy shells filled with a tangy lemon curd and topped with fluffy meringue, all served with a light, airy citrus cream.
Ingredients
Scale
For the Crust:
- 8 pre-made cannoli shells
- 1 cup lemon curd (store-bought or homemade)
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Prepare the cannoli shells by filling each with lemon curd using a piping bag, leaving space at the ends.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form, then gradually add granulated sugar and beat until stiff, glossy peaks form.
- Pipe or spoon meringue onto the filled cannoli shells, then toast lightly with a kitchen torch or under a broiler until golden.
- For the cloudy citrus cream, whip heavy cream with powdered sugar, lemon zest, orange zest, and vanilla until soft peaks form.
- Serve the cannolis immediately with a dollop of the citrus cream on the side.
Notes
You can customize the seasonings to taste.