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1 1/3 cups (200g) Caputo plain flour, plus extra to dust

20g caster sugar

35g cold lard, chopped

1 large egg

1/4 cup (60ml) Il Bosseto Moscato or white wine

Sunflower oil, to deep-fry

75g white chocolate, melted


500g ricotta

1/4 cup (35g) pure icing sugar

Finely grated zest of 1 lemon, plus extra to decorate

Finely grated zest of 1 orange

1 tsp vanilla extract

30g mixed peel, finely chopped


175g caster sugar

5 large egg yolks

Finely grated zest and juice of 2 large lemons

90g unsalted butter, chopped


1. For the filling, whiz ricotta and icing sugar in a food processor until smooth. Transfer to a bowl, add remaining ingredients and stir to combine. Cover and chill.

2. Combine flour and caster sugar in a bowl. Add lard, rubbing into flour and sugar to resemble breadcrumbs. In a separate bowl, whisk egg and moscato to combine, then pour into flour mixture and stir until a dough forms. Enclose in plastic wrap and rest in the fridge for 1 hour.

3. Meanwhile, for the lemon curd, combine the sugar, yolks, lemon zest and juice in a large pan over medium heat. Cook, stirring, for 10 minutes or until thickened and curd coats the back of a spoon, remove from heat and stir through butter. Pass through a fine sieve into a clean bowl, cover with plastic wrap and chill until needed.

4. Heat oil in a large, heavy-based saucepan until it reaches 180°C. On a lightly floured surface, divide dough into 10 equal pieces and roll out until 2mm thick. Using a 12cm cutter, cut into rounds. Cooking 1 cannoli at a time, carefully dip mould into the oil to lightly grease, then wrap a circle of dough around mould, pinching the centre edge together to seal. Deep-fry, holding together with a pair of tongs, for 2-3 minutes until golden. Remove and drain on paper towel. Repeat with remaining cannoli.

5. When ready to serve, fill cannoli using a piping bag or a spoon. Drizzle over the white chocolate and decorate with lemon zest. Serve with lemon curd.

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