Dessert Italian

Negroni cannoli with candied orange

Name: Negroni cannoli with candied orange recipe
Yield: 8
Cuisine: /italian
Ingredients: 60ml gin; 60ml vermouth; 60ml campari; 150g caster sugar; 250g mascarpone; 250g ricotta; Finely grated zest of 1 orange; 30g icing sugar; 8 store-bought cannoli shells (from Italian grocers and specialty shops); Finely chopped candied orange peel, to decorate

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P112 Negroni cannoli with candied orange

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by Georgina Esdaile

Food Editor

Aug 05, 2022

Georgina Esdaile shares her recipe for a time-tested Italian classic – cannoli.

1/4 cup (60ml) gin
1/4 cup (60ml) red vermouth
1/4 cup (60ml) Campari, plus 1 tbs extra
2/3 cup (150g) caster sugar
250g mascarpone
250g ricotta
Finely grated zest of 1 orange
1/4 cup (30g) pure icing sugar, sifted, plus extra to dust
8 store-bought cannoli shells (from Italian grocers and specialty shops)
Finely chopped candied orange peel, to decorate

Method

1.

To make the negroni syrup, place gin, vermouth, Campari and sugar in a small saucepan over medium heat and cook, stirring occasionally, until sugar dissolves.
2.

Increase heat to medium and simmer for 10-12 minutes until reduced and thick. Set aside to cool completely. You should have about 1/4 cup (60ml) of syrup.
3.

Place mascarpone, ricotta, negroni syrup, orange zest and icing sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk until smooth and combined. Add extra 1 tbs Campari and stir to combine. Transfer to a piping bag fitted with a 1.5cm star nozzle.
4.

Pipe the ricotta filling into each cannoli shell and decorate the ends with candied orange. Dust with extra icing sugar and serve immediately.