Lime Cannoli
Lime is an extremely fragrant and intensely citrus fruit that is excellent for light, creamy desserts. The refreshing taste and crispy texture of lime cannoli are especially enjoyable on spring and summer days. Citrus fruits are especially popular in Italian dessert culture, and this variation is an excellent demonstration of how to bring modern freshness to a classic dessert. The vibrant lime aroma perfectly complements the silkiness of the mascarpone. Tip: If you want an even more intense lime experience, add a little lime liqueur (e.g. limoncello) to the cream. The dough can be baked in advance, but always fill it fresh, before serving, so that it remains crispy!
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the flour, sugar, and salt. Add the butter, egg, and white wine, then knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2
For the cream, combine the mascarpone, powdered sugar, lime zest, and lime juice. Mix with a spatula until smooth. Refrigerate for 30 minutes to allow the cream to chill and firm up.
3
On a floured surface, roll out the dough thinly and cut into 10x10 cm squares. Wrap the squares around metal cannoli forms, moisten the edges, and press together to seal and prevent them from opening during frying.
4
Heat the oil to 350°F (180°C). Fry 2-3 cannoli at a time until golden brown. Place on paper towels to drain, then carefully slide them off the forms once cooled.
5
Using a piping bag, fill the cooled shells with the lime mascarpone cream. Ensure that both ends are filled evenly. Fill only before serving to prevent the pastry from becoming soggy.
6
Dust with powdered sugar before serving. The fresh, tart aroma of lime perfectly balances the smooth creaminess of the mascarpone. The simple presentation adds an elegant touch.
