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Citrus Cannoli with Mascarpone and Orange Curd
Recipe by Malissa Fedele
This popular Italian treat is creamy and zesty with a beautiful crunchy shell, Box them and gift them to family and friends, or whip them up for your next dinner party!
- Steps
- Ingredients
Steps
- For the Cannoli Shells, place flour, sugar and salt into the bowl of a stand mixer, fitted with a paddle attachment. Mix on low speed to combine. Add butter and mix until mixture resembles coarse breadcrumbs. Add yolks, vinegar and water and mix dough begins to come together. Wrap in cling film and set aside for 30 minutes.
- Heat oil in a large deep saucepan to 180o.
- Roll out portions of the dough until just transparent enough to see your hand through the dough. Cut out 9cm rounds and wrap around a cannoli tube, using a little egg white and pressing firmly to seal the seam.
- Cook in hot oil until golden, about 2-3 minutes. Use tongs to turn the cannoli in the oil to ensure even cooking. Once cooked, immediately remove the cannoli from the tube and set aside on paper towel to cool completely.
- For the Citrus Curd, place eggs, yolks and sugar into a saucepan over low heat. Add butter, juice and zest and whisk vigorously until the curd begins to thicken. Remove from the heat and pass through a sieve into a bowl. Cover surface with plastic film or baking paper and set in the fridge.
- For the Mascarpone Whip, place mascarpone cheese, cream, sugar and orange zest and juice in a bowl and whisk together until smooth and mixture forms stiff peaks.
- To assemble, pipe in the citrus cream and curd into the cooled cannoli shells and serve immediately.
