CHRISTMAS CANNOLI
Mini cannoli are perfect for a morning tea or a light dessert to finish a meal with. Try them with one (or all!) of these flavourful fillings - each filling is just enough to fill 16 little cannoli.
Ingredients
1 pack small cannoli
Red Berry
50g mascarpone
125g ricotta
3 Tbsp Fresh As raspberry or blueberry icing sugar
Finely grated zest of ½ lemon
3 Tbsp Fresh As raspberries, crushed
Lemon and Poppy Seed
50g mascarpone
125g ricotta
4 Tbsp lemon curd
Finely grated zest of ½ lemon
3 Tbsp poppy seeds
Salted Caramel Brittle
50g mascarpone
125g ricotta
4 Tbsp Farro salted caramel sauce
¼ cup Kimbella’s Candy old fashioned almond brittle, crushed finely
Method
Red Berry
Combine the mascarpone, ricotta, icing sugar, and grated zest in a bowl. Put into a piping bag (or use a zip lock bag with one of the corners cut) and pipe the filling into the cannoli shells. Dip each end in the raspberries and serve.
Lemon and Poppy Seed
Combine the mascarpone, ricotta, lemon curd, and grated zest in a bowl. Put into a piping bag (or use a zip lock bag with one of the corners cut) and pipe the filling into the cannoli shells. Dip each end in the poppy seeds and serve.
Salted Caramel Brittle
Combine the mascarpone, ricotta, and salted caramel sauce in a bowl. Put into a piping bag (or use a zip lock bag with one of the corners cut) and pipe the filling into the cannoli shells. Dip each end in the crushed almond brittle to serve.