Rum Raisin Cannoli
Rum and raisins are a classic pairing in the world of desserts – they have been used in festive cakes, tarts, and punches since the 18th century. The rich, sweet and tangy flavor of rum-soaked raisins provides a perfect contrast to the silky mascarpone cream. Rum Raisin Cannoli are ideal for winter holidays, Christmas, or any special occasion. The rich, alcoholic flavor makes the dessert truly festive, while the crispy shell and creamy interior create a harmonious combination. Tip: You can soak the raisins in rum overnight for an even more intense flavor. Always chill the cream well, and fill the shells just before serving for the best texture.
Ingredients for this recipe
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Preparation Steps
1
Soak the raisins in rum for 20–30 minutes to soften and absorb the flavors. Meanwhile, prepare the dough: mix the flour, sugar, and salt. Add the butter, egg, and white wine, then knead until a dough forms. Wrap in plastic wrap and refrigerate to rest.
2
For the cream, combine the mascarpone cheese, powdered sugar, and the remaining rum. Drain the raisins and stir them into the cream. Chill the mixture for at least 30 minutes to thicken it.
3
On a lightly floured surface, roll out the dough and cut into 10x10 cm squares. Roll them onto metal cannoli forms, moisten the edges with water, and press them together to seal. This prevents them from opening during frying.
4
Heat the oil to 350°F (180°C) and fry the cannoli until golden brown. Place them on paper towels to drain excess oil. Once cooled, carefully slide them off the forms.
5
Using a piping bag, fill the cooled cannoli shells with the rum raisin mascarpone cream. Fill both ends to distribute the cream evenly. Fill just before serving to prevent the shells from becoming soggy.
6
Dust with powdered sugar before serving. The rum-soaked raisins add a special, festive flavor to the dessert, complemented by the silky mascarpone cream. No further decoration is needed – the flavors speak for themselves.
