Thursday, May 20, 2010

Cannoli in Disguise

Because cannolis are an East coast staple, I knew that in time I would master my modern cannoli cake. 
I tried to keep the flavors traditional- crushed cannoli shells, semi-sweet chocolate chunks, chopped pistachios, candied lemon, with a sprinkle of cinnamon. 
Add to that a fluffy cannoli filling & vanilla chiffon, layered together to make a very delicious interpretation of the cannoli. 

3 comments:

SewLindAnn said...

It looks amazing, what's your secret for the cannoli cream? Mine always comes out grainy.

Just Ma said...

WOW---what a great looking dish. All of that creativity as well as culinary skills/schooling have served you well. Thanks for sharing! Really enjoyed the entry.
Love, Ma

Danielle said...

Looks good!!! Yummmmm