Ingredients
Equipment
Method
- In a large bowl, mix mascarpone, heavy cream, lemon curd, and powdered sugar using a hand mixer until smooth.
- If warm, chill the filling for 15 minutes in the fridge.
- Fill cannoli shells with the lemon cream filling using a piping bag or spoon.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add granulated sugar while continuing to beat until stiff peaks form.
- Pipe or dollop meringue onto filled cannoli.
- Broil for 1-2 minutes until the meringue is toasted, keeping an eye to prevent burning.
- Dust with powdered sugar and garnish with lemon zest before serving.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 40mgPotassium: 60mgSugar: 10gVitamin A: 400IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg
Notes
Fill cannoli shells right before serving to maintain crispness. Prepare filling in advance, as it benefits from chilling. If you don’t have a piping bag, use a zip-top bag or spoon for filling. Consider using a kitchen torch for toasting meringue for better control. Store leftovers in an airtight container in the fridge, but expect the shells to soften. Best consumed within a day.
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