Two Toned Cannolis-lc.jpg

Two Toned Cannoli

Holy Cannoli! These are scrumptious 😍



  • 250g all purpose flour
  • 30g powdered sugar, sifted
  • 2 tsp cocoa powder
  • 1 tsp ground cinnamon
  • ½ tsp instant espresso powder
  • 30ml white wine
  • 30ml white wine vinegar
  • 2 tbsp butter
  • 1 egg
  • 1 egg white, whisked.

Two Tone Custard

  • 6 egg yolks
  • 3 tsp all purpose flour
  • 3 tsp corn starch
  • 3 tbsp granulated sugar
  • 1 cup whipping cream
  • 1 cup milk
  • 2 tsp vanilla extract
  • 250g unsalted butter
  • 200g dark chocolate, melted


  • 200g dark chocolate, melted
  • 100g crushed pistachios



  1. Add all purpose flour, powdered sugar, cocoa powder, cinnamon and instant espresso powder into the bowl of a food processor and blitz until well combined.
  2. Once that’s combined add the wine and white wine vinegar while the mixer is on high speed. Once that’s mixed in, add the butter and egg and allow the mixer to mix everything until a rough ball of dough forms.
  3. Transfer your dough over to a lightly floured surface and kneed the dough using the palms of your hands for 2-5 minutes until it becomes silky and elastic. Wrap in plastic wrap and allow it to set in the fridge for 1 hour.
  4. Lay out your metal cannoli rolls onto a baking tray and spray with oil spray. Roll around to make sure they’re evenly coated. Set aside.
  5. Place a large pot of vegetable oil on medium high heat to heat up.
  6. Transfer the chilled dough onto a lightly floured surface and use a rolling pin to roll out to a couple millimeters thin.
  7. Use a 4-inch biscuit cutter and cut out dough rounds. Place a cannoli roll on top of a round of dough. Wrap one side of the dough around the cannoli roll, then brush the other side with egg white before you overlap it over the other side of dough.
  8. Place four cannoli rolls in the oil at a time and allow to fry until golden brown and bubbly.
  9. Once cooked, take out of the oil using tongs and transfer over to a cooling rack to cool to room temperature.
  10. Wrap a clean towel over your cooled cannoli and carefully slide it out of the cannoli ring. Set aside.
  11. Dip each end of the cannoli’s in melted dark chocolate and then dip into crushed pistachios.
  12. Pipe one end of each cannoli with vanilla custard and the other end with the chocolate custard. Cannoli’s are best served the day they’re made.

Two Tone Custard

  1. Add the egg yolks, flour, corn starch and sugar into a large microwave safe bowl. Use a whisk to combined. Add the cream, milk and vanilla and mix until well combined.
  2. Microwave for 1 minute at a time, whisking each time until the mixture thickens. It’ll take about 10-15 minutes.
  3. Once it’s thickened, add the butter and whisk until completely combined.
  4. Split the mixture into two and add melted dark chocolate to one bowl. Whisk until well combined.
  5. Cover both bowls of custard with plastic wrap and chill for 4 hours. Once chilled add the ricotta in each custard and combine using an electric hand mixer. Add each custard into separate piping bags fitted with an open star tip.