WE’RE TOLD IT’S WHAT’S ON THE INSIDE THAT COUNTS, BUT CANNOLI IS PROOF THE OUTSIDE MATTERS TOO
“Don’t forget the cannoli” is a famous line from The Godfather. The Sicilian dessert comprises little tubes — cannolo — of deep-fried dough filled with sweetened, vanilla-flecked ricotta. Here brandy snaps are masquerading as cannoli and the traditional filling is swapped for a passionfruit crème patisserie.
PASSIONFRUIT CANNOLI, RASPBERRIES, CARAMEL SAUCE
120g butter, additional knob
290g caster sugar
120ml golden syrup, warmed
120g plain flour pinch ground ginger
2 punnets raspberries
3 egg yolks
20g plain flour sifted
½ tsp vanilla paste
240ml passionfruit pulp
150ml double cream, whipped
Preheat oven to 200C. Cream the butter and 225g of the sugar until light and fluffy. Beat in syrup followed by flour and ginger. Chill for 1 hour.
Place spoonfuls of batter on a lined baking tray and work each of them, with damp fingers, into a 3cm circle. Leave lots of room for them to spread. Divide into small batches and bake for 3-5 minutes, until they have spread and have a “lacy” texture. Remove from oven, leave for 1 minute, then wrap around a wooden spoon.
To prepare the raspberries, sprinkle over a little sugar and crush slightly as you stir, leaving them more or less whole.
For the filling, whisk egg yolks with a third of the remaining sugar until pale. Add the flour and incorporate until smooth. Bring the milk, last of the sugar and vanilla slowly to the boil, then pour a third on to the egg mixture, whisking continuously.
Pour mixture back into the pan and cook over a medium heat, stirring all the time until thickened. Dot tiny bits of butter over the surface to prevent a skin forming as the pastry cools.
Once it is cool, stir in the passionfruit then fold through the cream. Place in a piping bag and use to fill the cannoli. Serve two per person with the crushed raspberries and a drizzle of caramel.