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Ingredients

  • 12 mini canoli shells
  • 1 teaspoon, freshly grated lemon zest
  • 6 ounces, mascarpone cheese - room temperature
  • 1 tablespoon Epicurean Cranberry Pear Balsamic Vinegar- plus 1 tablespoon extra
  • 1 tablespoon, confectioner's sugar - sifted

Method

  1. Combine zest, mascarpone and balsamic in a small metal bowl. Sift in confectioner’s sugar to avoid lumps. Mix until it reaches an even consistency. Add additional Epicurean Cranberry Pear Balsamic Vinegar to taste.
  2. Spoon into a small plastic sandwich bag
  3. Remove excess air and seal bag. Snip off corner of bag with scissors
  4. Pipe mixture into canoli shells from both ends, making sure there are no air gaps
  5. Places shells on serving plate and lightly dust with confectioner’s sugar
  6. Serve right away
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm