Cannoli With Mascarpone and Amaretto

How to Make Cannoli With Mascarpone and Amaretto

1. Add the flour, cinnamon, cocoa powder, and 1/2 tablespoon of powdered sugar to a bowl. Season with salt and mix until even.
2. Add the egg, vinegar, and 2 tablespoons of Amaretto. Mix more until even using a spatula.
3. Add the butter. Mix until even using your hands.
4. Transfer the mixture to a plastic foil, shape it into a lump, wrap, then refrigerate for 20 minutes.
5. Unwrap it and dust the work surface with flour. Break the dough into smaller portions and flatten them using the rolling pin. Cut dough discs using a 4-inch cookie cutter. Don’t discard the dough left from the cutting, instead, flatten it and cut out 1 or 2 more discs. We’ve ended up with 10 of them.
6. Roll one disc around an approximately 1-inch thick cylinder (we’ve used the handle of a whisker), preferably metallic. Coat the overlapping end of the disc with beaten egg yolk and finish rolling. The beaten egg will act as a glue.
7. Fill a pot halfway with vegetable oil and heat it over medium-high heat. Insert the rolled cannoli (still attached to the heat-proof cylinder) and deep-fry it for 2 minutes. Do the same with the remaining dough discs.
8. Add the mascarpone, the remaining tablespoon of Amaretto, the vanilla extract, and the remaining tablespoon of powdered sugar to a bowl. Garnish with lemon zest and mix until smooth using a spatula.
9. Transfer to a piping bag and fill the cannolis. Serve them chilled on a tray.