Vicky’s Cannoli Tubes

Vicky knows a good dessert when she eats one. She didn’t save me any so I am just going to have to make them myself.

1) In a ‘Kitchen Aid’ or similar tool, using the whisk attachment, beat together the sugar, egg whites and vanilla seeds until smooth and frothy.

2) Add the flour to the above mixture and continue whisking until fully combined.

3) Add the almonds and butter to the mix and whisk until just combined.

4) ’Rest’ this mixture for at least 1hr in refrigerator.

5) Spread out into 12cm by 12cm squares using plastic template (do not do more than 12 at a time as they set quickly)

6) Bake at 180oc for 6-8 mins until golden brown.

7) Compress with a rolling pin and allow to cool for 1 min.

8) Using a palette knife, turn a square over and roll around a plastic tube (repeat this for all the squares)

9) Allow to cool and set before removing the plastic tubes.

10) Store in a sealed container, in a dried place.

Cannoli Filling

1) In a mixer, whisk together cream, maple syrup and Mascarpone until stiff peaks are formed.

2) Using a spatula fold candied peel through the above mixture

3) Spoon into a piping bag with a large nozzle.

4) Fill cannoli tubes