food

Tiramisu Cannoli

Not to be dramatic but we have just created the ultimate Italian dessert hybrid. We are proud to present our Tiramisu Cannoli recipe. Putting an easy twist on a traditional Italian Cannoli filling is what we do best and trust us when we say that it is love at first bite. Well what are you waiting for? Go, go go.

food

Tiramisu Cannoli

Not to be dramatic but we have just created the ultimate Italian dessert hybrid. We are proud to present our Tiramisu Cannoli recipe. Putting an easy twist on a traditional Italian Cannoli filling is what we do best and trust us when we say that it is love at first bite. Well what are you waiting for? Go, go go.

Ingredients

Cannoli Shells

  • 8 gyoza wrappers
  • 1 egg white
  • Vegetable oil, for frying
  • 50g coffee flavoured dark chocolate

Filling & Garnish

  • 250g ricotta
  • 125ml double cream
  • 75g mascarpone
  • 35g icing sugar
  • 2 tsp instant coffee, dissolved in tsp boiling water
  • 2 tsp marsala
  • Cocoa powder
  • Icing sugar

Steps

Cannoli Shells

  1. Fill a deep saucepan or deep fat fryer with vegetable oil and heat to 190c.
  2. Take a gyoza wrapper and wrap it around a metal cannoli tube, using a little egg white to stick it together well. Repeat until you have 8. Working in batches, carefully lower the tubes into the hot oil and fry for 1-2 minutes or until golden brown all over and the pastry blisters and bubbles. Remove with a slotted spoon or tongs and leave to drain and cool on kitchen paper. Once cool enough to handle carefully remove the metal tubes.
  3. Melt the coffee flavoured chocolate and pour into a small ramekin. Dip each end of the cannoli tube into the melted chocolate just enough to coat the very edge. Leave to set on a wire rack.

Filling & Garnish

  1. To make the filling add the ricotta, double cream, mascarpone and icing sugar to a bowl and using a hand whisk, whisk until thick. You need this mixture to be very thick at this stage as the liquids you add in next will loosen it. Pour in the coffee and marsala and mix again. Transfer this mixture to a piping bag fitted with a star nozzle.
  2. Pipe the ricotta filling into each tube, ensuring you get to the very centres.
  3. Decorate with sieved icing sugar, cocoa powder or a mixture of both.