Description
Indulge in these delightful Lemon Meringue Cannoli, featuring crisp shells, creamy lemon ricotta filling, and a fluffy toasted meringue topping. This recipe offers a bright, sweet, and satisfying dessert perfect for any occasion.
Ingredients
Scale
- 12–15 pre-made cannoli shells (or homemade)
- 24 oz (3 cups) fresh full-fat ricotta cheese, thoroughly drained overnight
- 1/2 cup good quality lemon curd (store-bought or homemade)
- 1/4 cup powdered sugar, plus more to taste
- 1 tsp fresh lemon zest (from about 1 lemon)
- 1/2 tsp pure vanilla extract
- 3 large egg whites, at room temperature
- 6 tbsp granulated sugar
- Pinch of salt (optional, for meringue)
Instructions
- Prepare Cannoli Shells: If using store-bought, ensure they are cooled and ready. If homemade, ensure they are completely cooled.
- Make Lemon Ricotta Filling: In a bowl, combine drained ricotta, lemon curd, powdered sugar, lemon zest, and vanilla extract. Mix until just smooth – do not overmix. Refrigerate for at least 30 minutes.
- Whip Meringue: In a clean, dry stand mixer bowl, whip egg whites and salt (if using) on medium speed until soft peaks form. Gradually add granulated sugar, whipping on medium-high until glossy, stiff peaks form.
- Assemble Cannoli: Transfer lemon ricotta filling to a piping bag fitted with a large round or star tip. Pipe into each cannoli shell from both ends until evenly filled.
- Top with Meringue: Transfer meringue to a separate piping bag with a star or open round tip. Pipe a generous swirl of meringue onto each end of the filled cannoli.
- Toast Meringue: Carefully toast the meringue with a kitchen blow torch until lightly browned, or broil in the oven for 1-2 minutes, watching closely. Serve immediately.
- Prep Time: 45 mins
- Cook Time: 10 mins