Lemon Meringue Pie Cannolis
Ingredients:
- 2 (9 inch) round circles of cake batter
1 egg (for egg wash)
1 teaspoon water (for egg wash)
3/4 cup lemon curd
1/2 cup marshmallow cream
1 cup frozen whipped cream, thawed
1 teaspoon fresh lemon zest (for extra flavor, optional)
1 teaspoon powdered sugar (for sprinkling)
Lemon Meringue Pie Cannolis
Instructions:
Prepare the dough: Thaw the cake batter at room temperature for 10 minutes to make it easier to handle.
Preheat and prepare: Preheat oven to 218°C (425°F) and spray a cannoli mold with nonstick cooking spray.
Cut the dough: On a floured surface, use a 4 1/2 inch cookie cutter to cut circles out of the pie dough.
Shape the cannolis: Wrap each circle of dough around the cannoli mold and seal the edges with egg wash.
Chill and bake: Chill the wrapped tin in the freezer for 10 minutes, then bake for 10-12 minutes until golden brown. Cool and remove: Allow the cannoli to cool, then carefully remove from the molds.
Prepare the filling: Mix the lemon curd and marshmallow cream, then add the whipped cream and lemon zest.
Fill the cannoli: Refrigerate the filling and pipe into the cannoli shells just before serving.
Finishing touch: Sprinkle with powdered sugar for a sweet finish.