Italian food is one of the global cuisines that Indians are truly obsessed with, and of course I’m not spared! I love cannoli, and after I moved to Australia I came up with many twists for my afternoon-tea staple.

Born and bred in Singapore, I decided to use the most versatile ingredient in Southern Asia – pandan – to infuse the queen of all Southern Italian desserts, cannoli. Creating new twists on classic desserts is so much fun and these treats are a hit with my kids. With each bite of pandan-custard cannoli, you’ll enjoy the crispy crunch of flaky pastry and the decadently delicious filling of sweet and creamy custard. Even though this is a light dessert, it will satisfy your sweet tooth and leave you wanting for more.

Making cannoli at home might seem a little bit daunting (those fried shells!)  but armed with the correct equipment and a little time invested, making cannoli isn’t difficult at all!

Serve these delicious bites with a hot cup of tea and let your taste buds do the singing!

Find Sashi’s recipe for cannoli with pandan custard here.