Crispy Fillo Cannoli with Berry Meringue and Mint

Fillo Cannoli with Berry Meringue
Category: Desserts
Servings: 24

Ingredients:

Instructions:

Step 1: Prepare the Berry Meringue

1. Start by washing and drying the raspberries and strawberries thoroughly.
2. In a blender, blend the berries (strawberries and raspberries) until smooth. Then, pass the mixture through a fine sieve to remove the seeds. The filtered liquid should weigh around 75g.
3. In a small saucepan, combine the fruit juice and 100g of sugar. Stir continuously until the sugar dissolves, then heat over low heat until the mixture thickens slightly.
4. In a separate bowl, whisk the egg whites until they start to form soft peaks. Gradually add 25g of sugar, continuing to whisk until stiff peaks form.
5. Carefully pour the warm fruit syrup into the whipped egg whites in a thin stream, continuing to whisk as you do so. Whisk until the meringue has completely cooled.
6. Add the juice of half a lemon to the meringue and mix gently.
7. Soak the gelatin sheets in cold water for a few minutes, then squeeze them out and dissolve in 50ml of warm cream.
8. Whip the remaining 250ml of cream until stiff peaks form.
9. Gently fold the whipped cream into the meringue mixture, stirring from the bottom up to keep the texture light and airy.
10. Finally, incorporate the gelatin mixture into the meringue and cream mixture, mixing gently to combine.

Step 2: Prepare the Fillo Cannoli

1. Unroll the fillo pastry sheets and cut them into halves.
2. Carefully place the cannoli shapes onto a baking tray lined with parchment paper.
3. Brush the top of the pastry sheets with melted butter, ensuring they are evenly coated.
4. Bake the cannoli in a static oven at 200°C (392°F) for 18 minutes, or in a fan oven at 180°C (356°F) for around 15 minutes. Keep an eye on them to ensure they don’t over-brown.
5. Once baked, remove the cannoli from the oven and carefully slide out the cannoli tubes, using a kitchen towel to avoid burns.

Step 3: Assemble the Cannoli

1. Once the berry meringue mixture has set and thickened, transfer it to a piping bag.
2. Fill each of the crisp cannoli shells with the creamy meringue mixture.
3. Garnish each filled cannolo with a cluster of red currants and a fresh mint leaf for a refreshing touch.
4. Lightly dust the tops of the cannoli with powdered sugar for a beautiful, elegant finish.
5. Serve your Fillo Cannoli with Berry Meringue and enjoy!

Tip: These delightful cannoli are perfect for serving at parties or family gatherings, offering a delicious balance of crispy fillo pastry and a light, fruity meringue filling.