Description
A delightful twist on classic cannoli, stuffed with a tangy lemon filling and topped with light, fluffy meringue.
Ingredients
Scale
For the Crust:
- 12 cannoli shells
- 1 cup lemon curd
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1 cup sugar
- 3 egg whites
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
Instructions
1. Prepare the Crust:
- In a medium bowl, blend the lemon curd, ricotta cheese, and grated lemon zest until smooth. Chill in the refrigerator.
- In a separate bowl, whisk the egg whites gradually adding sugar until stiff peaks form. Add vanilla extract and mix until combined.
- Fill each cannoli shell with the lemon-ricotta mixture. Top with a dollop of meringue and toast lightly with a kitchen torch.
Notes
You can customize the seasonings to taste.