Description
A creative fusion dessert combining crispy cannoli shells filled with tangy lemon cream and topped with fluffy toasted meringue for a lemon meringue pie-inspired treat.
Ingredients
- 12 cannoli shells
- 1 cup ricotta cheese (drained)
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- In a bowl, mix ricotta, mascarpone, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
- Transfer filling to a piping bag and fill cannoli shells. Refrigerate briefly.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add granulated sugar and beat until stiff, glossy peaks form.
- Spoon or pipe meringue onto filled cannoli.
- Use a kitchen torch to lightly toast the meringue until golden.
- Serve immediately for best texture.
Notes
- Fill cannoli just before serving to keep shells crisp.
- Use pasteurized egg whites if concerned about raw eggs.
- Add extra lemon zest for stronger citrus flavor.
- Store filling separately if making ahead.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American