Filled Cannoli With Lemon Curd
ready in: 2-5 hrs
recipe id: 99045
cook method: stovetop
12 cannoli shells
4 lemons, juiced and zest
10 egg yolks, room temperature
1 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cut into pieces
16 ounces mascarpone cheese
1 cup heavy whipping cream
2 tablespoons lemon zest
1/4 cup dried cherries
1/2 cup Limoncello liquor
3 tablespoons chocolate pieces or mini-chocolate chips
1/4 cup powdered sugar
2 teaspoons vanilla sugar
For Lemon Curd: In the top of a double broiler, combine the egg yolks and sugar. Stir together over medium heat to dissolve the sugar, about 3 minutes.
Add the lemon juice, zest and butter and stir constantly with a wooden spoon until the mixture thickens and coats a spoon, about 12 minutes.
Pour the curd into a bowl and cover tightly with plastic wrap. Let cool to room temperature, then refrigerate until thoroughly chilled.
Lemon curd will keep for up to 3 weeks in a tightly covered container in the refrigerator.
For Filling: Soak cherries for 15-20 minutes in liquor to re-hydrate. Drain and set aside cherries. Discard liquor.
Mix together mascarpone cheese, vanilla sugar, powdered sugar and heavy cream. Fold in lemon zest, mini chocolate chips or chocolate pieces, and cherries.
Pipe into shells. Leave room on either end of shell for a dollop of lemon curd.
Recipe Source: Stefanie Paganini
nutritionNutritional data has not been calculated yet.
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