Description
Indulge in these delightful cannoli featuring a crisp shell and a light, tangy lemon meringue ricotta filling. This recipe makes an impressive dessert that’s surprisingly simple to create.
Ingredients
- 15 oz (about 2 cups) full-fat ricotta cheese, thoroughly drained
- 1 cup high-quality lemon curd, chilled
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 12–15 pre-made cannoli shells
- Optional: Fresh lemon zest or powdered sugar for garnish
Instructions
- Drain Ricotta: Place ricotta in a fine-mesh sieve lined with cheesecloth over a bowl. Refrigerate for at least 4 hours, or preferably overnight, to remove excess moisture.
- Prepare Filling Base: In a large bowl, gently combine the thoroughly drained ricotta cheese and chilled lemon curd until smooth. Do not overmix.
- Make Meringue: In a very clean, dry stand mixer bowl with a whisk attachment, whip egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, and continue whipping on medium-high speed until the meringue is glossy, thick, and holds stiff peaks.
- Assemble Cannoli Cream: Gently fold the prepared meringue into the ricotta and lemon curd mixture using a spatula, being careful not to deflate the meringue. Fold until just combined and uniformly light and fluffy.
- Fill Shells: Transfer the filling to a piping bag fitted with a large round tip. Pipe the filling into each cannoli shell from both ends until completely full.
- Garnish & Serve: Garnish with fresh lemon zest or a dusting of powdered sugar. Serve immediately for the best crispness.
- Prep Time: 30 mins (plus 4+ hrs draining)
- Cook Time: 0 mins