Description
A delightful twist on classic dessert, combining zesty lemon meringue pie flavors with crispy cannoli shells.
Ingrédients
L'échelle
- 12 cannoli shells
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1/2 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
- In a bowl, mix ricotta cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- Fill cannoli shells with the lemon ricotta mixture.
- In a separate bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add granulated sugar, continuing to beat until stiff peaks form.
- Top filled cannoli with the meringue mixture.
- Toast the meringue with a kitchen torch or under a broiler until golden brown.
Notes
- Store leftover cannoli in the refrigerator.
- Serve immediately after toasting the meringue for best texture.
- Adjust lemon juice for desired tartness.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 cannoli
- Calories: 220
- Sucre: 15g
- De Sodium: 50mg
- La graisse: 8g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 30mg
Mots-clés: zesty lemon meringue pie cannolis