Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons (42g) cold unsalted butter, cut into cubes
  • ⅓ cup (80ml) Marsala wine (or dry white wine)
  • 1 large egg white, lightly beaten (for sealing the shells)
  • Vegetable oil, for frying
  • 6 large egg yolks
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) fresh lemon juice (from about 4-5 lemons)
  • ½ cup (113g) unsalted butter, cut into cubes
  • 1 teaspoon lemon zest
  • Pinch of salt
  • 4 large egg whites
  • ¾ cup (150g) granulated sugar
  • ¼ teaspoon cream of tartar
  • Pinch of salt

Instructions:

  1. Make the Cannoli Dough: Combine dry ingredients, cut in butter, add wine, knead, chill.
  2. Roll and Cut the Dough: Roll dough thinly, cut into circles or ovals, wrap around cannoli forms.
  3. Fry the Cannoli Shells: Heat oil to 350°F (175°C), fry shells until golden brown, drain, remove forms.
  4. Make the Lemon Curd: Whisk yolks, sugar, lemon juice, and zest in a saucepan. Cook over medium heat, stirring constantly, until thickened. Whisk in butter until smooth. Cool completely.
  5. Make the Meringue: Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
  6. Assemble the Cannoli: Fill cannoli shells with lemon curd using a pastry bag or spoon.
  7. Top with Meringue: Pipe or spoon meringue onto filled cannoli.
  8. Toast the Meringue: Use a kitchen torch to lightly brown the meringue. Serve immediately.