Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon (3g) ground cinnamon
  • ¼ teaspoon (1.5g) salt
  • 3 tablespoons (45g) cold unsalted butter, cut into small pieces
  • ½ cup (120ml) dry white wine or Marsala wine
  • 1 large egg white, lightly beaten (for sealing)
  • Vegetable oil, for frying
  • 6 large egg yolks
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) fresh lemon juice (from about 3-4 lemons)
  • ½ cup (113g) unsalted butter, cut into small pieces
  • 1 teaspoon (5ml) lemon zest
  • ½ cup (120ml) water
  • 1 cup (200g) granulated sugar
  • 3 large egg whites
  • ¼ teaspoon (1.5ml) cream of tartar
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Make the Cannoli Dough: Combine dry ingredients. Cut in butter. Add wine and form dough. Chill.
  2. Prepare the Cannoli Shells: Roll out dough thinly. Cut into circles. Wrap around cannoli forms. Seal with egg white.
  3. Fry the Cannoli Shells: Heat oil to 350°F (175°C). Fry until golden brown. Drain on paper towels. Cool completely and remove forms.
  4. Make the Lemon Curd: Whisk egg yolks, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and whisk in butter and zest. Cool completely.
  5. Make the Italian Meringue: Cook sugar and water until a soft-ball stage (235-240°F / 112-115°C). While the sugar is cooking, beat egg whites with cream of tartar until stiff peaks form. Slowly drizzle hot sugar syrup into the egg whites while beating constantly. Continue beating until the meringue is glossy and cool. Add vanilla.
  6. Assemble the Cannoli: Pipe or spoon lemon curd into the cooled cannoli shells.
  7. Decorate: Pipe or spoon Italian meringue over the ends of the cannoli. Torch the meringue lightly for a toasted look (optional).
  8. Serve Immediately: Best enjoyed shortly after assembly to maintain crispness.