Bringing a refreshing citrus twist to the classic Italian dessert, these zesty lemon-cream cannolis with toasted meringue are a stunning treat that offers both visual and flavor appeal. Crisp, golden shells provide the perfect contrast to the luscious, tangy filling made with creamy ricotta, mascarpone, and bright lemon curd.
The addition of a soft, airy meringue piped at both ends elevates the elegance, making them not just a dessert, but a showstopper at any spring or summer gathering. The balance of textures—from crisp shell to creamy center to pillowy meringue—is what sets this dessert apart.
Whether you’re crafting your own shells or opting for quality store-bought versions, the outcome is indulgent and refreshing. Perfect for holidays, celebrations, or an impressive dinner party finale, these cannolis are guaranteed to wow your guests.
Even if you’re new to making meringue or cannoli, the step-by-step structure allows for achievable elegance, with shortcuts available to save time without sacrificing flavor or flair.
Servings and timing:
Total Time: 1 hour
Yield: 10 cannolis
Ingredients:
ADVERTISEMENT
For the Cannoli Shells (or use pre-made shells):
- 1½ cups all-purpose flour
- 2 tbsp sugar
- ¼ tsp salt
- 2 tbsp unsalted butter, chilled and cubed
- 1 egg yolk
- ½ cup sweet white wine or water
- Oil, for frying
For the Lemon-Cream Filling:
- 1 cup whole milk ricotta cheese
- ½ cup mascarpone cheese
- ⅓ cup lemon curd (plus extra for garnish)
- 2 tbsp powdered sugar
- 1 tsp lemon zest
- ½ tsp vanilla extract
For the Meringue:
- 2 egg whites
- ¼ tsp cream of tartar
- ¼ cup granulated sugar
For Garnish:
- Powdered sugar, for dusting
- Lemon zest or lemon peel curls
- Extra lemon curd (optional)
Instructions:
See Next Page =>
