Espresso Cannoli
Espresso is a symbol of Italian coffee culture – quick, strong, and aromatic. In the world of desserts, espresso pairs wonderfully with creamy bases like mascarpone. This is how the espresso cannoli was born, a modern, coffee-infused take on the classic sweet treat. This dessert is perfect for coffee lovers, as a special afternoon snack, or served alongside coffee. The crispy pastry shell and the silky, slightly bitter coffee cream create an exciting contrast. Tip: Use freshly brewed espresso, and if you want a more intense aroma, add a few drops of coffee liqueur. Always fill the shells fresh to achieve the desired texture and flavor.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine flour, sugar, and salt. Add butter, egg, and white wine. Knead until you have a smooth, medium-soft dough. Wrap in plastic wrap and refrigerate for 30 minutes.
2
For the cream, combine mascarpone, powdered sugar, freshly brewed espresso, and instant espresso powder in a bowl. Mix with a spatula until smooth. Refrigerate for 30 minutes to allow the cream to thicken and set.
3
On a lightly floured surface, roll out the dough thinly. Cut into 10x10 cm (4x4 inch) squares. Wrap each square around a metal cannoli form, moisten the edges with water, and press to seal.
4
Heat vegetable oil to 350°F (180°C). Fry 2-3 cannoli at a time until golden brown. Place on paper towels to drain. Once cooled, carefully slide them off the forms.
5
Fill the cooled shells with the espresso mascarpone cream using a piping bag. Fill both ends to ensure even distribution of the filling. Fill just before serving to keep the pastry crisp.
6
Dust with powdered sugar before serving. The bold, deep flavor of espresso pairs perfectly with the silky mascarpone. Simple, unfussy presentation is recommended to let the cream shine.
