D'Addezio Sicilian Lemon Cannoli – Lemon Cream

A crunchy, tangy dessert to end the celebration

After a festive meal, a dessert that is too rich goes down badly. Here, lemon cream replaces the ricotta of classic cannoli: the tube cracks under the tooth, the tangy cream refreshes, and your table ends on a lively note.

What you will taste

• Texture: a crunchy tube that gives way cleanly, then a silky, dense cream.
• Aromas: lightly sweet fried dough, crossed by lemon zest.
• Taste: tangy at first, then a round and fruity finish.

How to use it

• At the end of a meal, with a glass of Marsala or an amaro.
• Arranged on a large platter, the ends sprinkled with lemon zest or crushed pistachios.
• On the Christmas table, next to a panettone and a few amaretti.

Where it comes from

The cannolo comes from the Sicilian tradition, with its shell of fried dough rolled into a tube. This lemon version is prepared by D'Addezio, a pastry house in Turin, in Piedmont, which also makes its Apolline in lemon, pistachio and hazelnut.