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Golden Lemon Tiramisu Cannoli Cups

Delightful cannoli cups filled with lemon mascarpone cream, blending rich flavors with crispy textures for an elegant dessert experience.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Cannoli Cups
  • 12 mini shells mini cannoli shells or baked phyllo cups
Filling
  • 10 pieces ladyfingers, broken into small pieces
  • 120 ml cooled espresso or strong coffee
  • 1 tbsp sugar
  • 250 g mascarpone cheese
  • 200 ml heavy cream
  • 70 g powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 120 g lemon curd
Garnish
  • powdered sugar for garnish
  • extra lemon zest for garnish
  • crushed pistachios for garnish

Method
 

Preparation
  1. Mix the cooled espresso with sugar until dissolved.
  2. Place a few broken ladyfinger pieces into each cannoli cup.
  3. Lightly spoon the espresso over the ladyfingers, just enough to soften them without making the cups soggy.
  4. In a bowl, combine the mascarpone, powdered sugar, lemon juice, lemon zest, and vanilla. Beat the mixture until smooth and creamy.
  5. In a separate bowl, whip the heavy cream until soft peaks form.
  6. Gently fold the whipped cream into the mascarpone mixture, blending the two into a harmonious cream.
  7. Spoon or pipe the flavorful lemon mascarpone cream into each cup, allowing it to overflow slightly for an inviting presentation.
  8. Add a small swirl of lemon curd on top of every cup for a pop of color and zesty flavor.
  9. Chill for 30 minutes before serving to let the flavors meld.
  10. Dust with powdered sugar and finish with extra lemon zest and crushed pistachios for an elegant touch.

Notes

For an extra kick of warmth, consider enhancing your espresso with a touch of coffee liqueur. Adjust the powdered sugar for sweetness to ensure the lemon shines through. Incorporate a hint of orange zest in the filling for added flavor.