Zesty Lemon-Cream Cannolis with Meringue

Instructions:

1. Prepare the Cannoli Shells (if homemade):
   Mix flour, sugar, and salt in a bowl. Cut in butter until crumbly. Stir in egg yolk and wine until dough forms. Knead until smooth, wrap in plastic, and chill for 30 minutes.
   Roll thin, cut into 4-inch rounds, wrap around cannoli tubes, and fry in hot oil (350°F/175°C) until golden. Drain on paper towels and let cool.
2. Make the Lemon-Cream Filling:
   In a bowl, mix ricotta, mascarpone, lemon curd, powdered sugar, lemon zest, and vanilla. Blend until smooth and creamy. Chill for at least 15–20 minutes.
3. Prepare the Meringue:
   Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until glossy, stiff peaks form. Transfer to a piping bag fitted with a star tip.
4. Assemble the Cannolis:
   Pipe the lemon-cream filling into each cannoli shell. Pipe meringue at both ends for a cloud-like finish.
5. Toast the Meringue (Optional):
   Carefully toast the meringue using a kitchen torch until lightly golden. Skip this step if preferred un-toasted.
6. Garnish and Serve:
   Dust cannolis with powdered sugar. Garnish with a dab of lemon curd and curls of lemon peel. Serve chilled or at room temperature.

Variations:

• Use orange or lime curd in place of lemon for a flavor variation.
• Swap mascarpone for cream cheese if desired.
• Add crushed pistachios or white chocolate chips to the filling for texture.

Tips:

• For smoother filling, strain ricotta in a cheesecloth for an hour before mixing.
• Use firm, pre-made shells to save time—just be sure they’re not overly thick.
• Store filled cannolis in the fridge for up to 24 hours, though best served the day they’re assembled.

These lemon-cream cannolis with meringue offer a sophisticated twist on tradition that’s both refreshing and indulgent.