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Zesty Lemon‑Cream Cannolis with Meringue

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These Zesty Lemon‑Cream Cannolis are a refreshing twist on the classic Italian dessert, featuring crispy shells filled with a tangy lemon-cream and topped with fluffy, lightly toasted meringue.

Ingredients

  • 8 pre-made cannoli shells
  • 1 cup mascarpone cheese
  • ½ cup cream cheese, softened
  • ½ cup powdered sugar
  • Zest of 2 lemons
  • 2 Tbsp fresh lemon juice
  • 2 large egg whites, at room temperature
  • ¼ cup granulated sugar
  • Pinch of cream of tartar

Instructions

  1. In a mixing bowl, whip together mascarpone, cream cheese, powdered sugar, lemon zest, and lemon juice until silky smooth.
  2. In another bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add granulated sugar and continue beating until glossy, stiff peaks form.
  3. Transfer the lemon‑cream to a piping bag fitted with a star tip and fill each cannoli shell evenly.
  4. Spoon or pipe a generous cloud of meringue onto each filled shell.
  5. Optional: Use a kitchen torch to lightly toast the meringue until just golden.
  6. Serve immediately, or chill briefly before serving.

Notes

  • Fill cannoli shells shortly before serving to maintain crispness.
  • Lemon-cream can be made a day in advance and stored in the fridge.
  • If no kitchen torch is available, use a broiler for toasting meringue.
  • Use pasteurized egg whites if concerned about raw eggs.

Nutrition

Find it online: https://cookedbysarah.com/zesty-lemon%e2%80%91cream-cannolis-with-meringue/