When baking cannoli you don’t need to use a metal cylinder to shape them as they close up by hand-rolling. You can make them two days in advance and keep in an airtight container before filling them.
- 100 g caster sugar
- 4 T honey
- 120 g butter
- 1⁄2 cup cream, plus 1 T
- 2 t salt
- 120 g flour
- For the filling:
- 140 g sultanas or raisins
- 1⁄2 cup Amaretto or sherry
- 1 shot espresso
- 1 cup Woolworths smooth ricotta
- 1⁄2 cup mascarpone
- 1⁄2 cup cream, lightly beaten
- 60 g icing sugar, sifted
- 1 orange or lemon, zested
- 100 g dark chocolate, melted
1. Melt the caster sugar, honey, butter, cream and salt together in a saucepan over a low heat until the sugar is melted.
2. Whisk in the flour and cook until thick, this should take 3–5 minutes. Allow to cool for 30 minutes at room temperature.
3. Once chilled, roll into balls 3 cm in diameter, then press down onto baking paper to a thickness of 3 mm.
4. Place on a baking tray and bake at 160°C for 10–15 minutes, or until slightly golden. Allow to cool for 30 seconds before rolling into cannoli shapes. Hold in place until cooled – the cannoli will hold their shape once cooled.
5. To make the filling, soak the sultanas in the Amaretto and espresso for 1 hour. Fold the ricotta, mascarpone and cream together, then stir in the icing sugar and zest. Drain the sultanas and mix with the cream. Spoon the filling into the cooled cannoli shells, top with the dark chocolate and serve.
Photographs: Jan Ras