Cannelloni Cannoli with Chocolate and Vanilla Custard and Crushed Pistachio
Who says pasta is just for dinner? These cannoli-inspired cannelloni are a cheeky twist on a classic Italian treat. Imagine crunchy, golden pasta tubes filled with velvety chocolate and vanilla custards, bringing a little dolce vita into your kitchen.
It’s a dessert to gather around – everyone will be reaching for a taste. These beauties are more than a sweet, crunchy bite; they’re a celebration on a plate!
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prep time30minuti
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cook time30minuti
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serves20people
Ingredients
Chocolate Custard
Vanilla Custard
Method
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Chocolate Custard
Warm milk with chocolate in the microwave until chocolate is melted. -
Place eggs in a bowl with sugar and cocoa. Use a whisk to beat until pale and creamy.
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Stir in the cornflower then whisk in the warm milk. Microwave in 1- 2-minute intervals, whisking after each one until the custard begins to set and coats the back of a spoon.
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Transfer to a bowl, cover with plastic wrap and refrigerate until cold.
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Vanilla Custard
Heat the milk in a jug in the microwave. -
Place eggs in a bowl with sugar and vanilla. Use a whisk to beat until pale and creamy.
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Stir in the cornflower. Whisk in the warm milk. Microwave in 1- 2-minute intervals, whisking after each one until the custard begins to set and coats the back of a spoon.
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Stir in butter, transfer to a bowl, cover with plastic wrap and refrigerate until cold.
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Cannelloni Cannoli Tubes
Heat the oil in a deep saucepan until it reaches 180 degrees Celsius. -
Fry the cannelloni tubes for 2 minutes or until golden in 3-4 batches. Be sure to move them around in the oil as they cook to ensure they colour evenly.
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Remove and drain on paper towel to cool.
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To assemble, pipe vanilla custard into one end of the cannelloni tube and chocolate custard into the other end. Dust the ends with crushed pistachio.
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Repeat with the remaining tubes and enjoy with friends and family!