This is my lemon meringue cannoli!!! It has a lot of ingredients but trust me it works. Give it a try and let me know what you think you won't be disappointed. This recipe is good after a shake but really comes alive after a 5 day steep and to be honest it gets better and better every day it steeps.

FLAVOR NOTES:
Lemon Sicily and lime tahity cold press both made flavor art make up my lemon flavor of the lemon meringue filling of the cannoli. Of coarse i need some MERINGUE by FLavor Art this adds a creamy sugary sweetness to the mix. Well then I have the flavorss that make up the creamy cannoli center. I used a combination of New York cheesecake and vanilla custard by capella i add a small amount of vienna cream by flavor art it helps pull the new York cheesecake and vanilla custard together. I also add in custard by flavor art I added this to the mix to help with the lemon flavor and the cream part because it has notes of both in it. It is a different custard that doesn't work in many situations but it works great in lemon flavors. To be honest I added the Nonna cake at a very small .25% more for mouth feel than to help the outer cannoli wrap. So i guess that brings me to the outer wrap of the cannoli i do this by using Inawera Biscuit and Flavor art Cookie both at .5 % . Well that's it$$$$$$ LET ME KNOW WHAT YOU THINK!!!!! I HOPE YOU ENJOY! !!! LOTS OF FLAVORS THAT WORK

Created: February 22, 2017 (over 4 years ago)

% Vendor Flavor
0.5
(INW) Biscuit
0.5
(FA) Cookie
2
(FA) Custard
3.5
(FA) Lemon Sicily
0.5
(FA) Lime Tahity Cold Pressed
1.5
(FA) Meringue
2
(CAP) New York Cheesecake
0.25
(FA) Nonna's Cake
4
(CAP) Vanilla Custard
0.5
(FA) Vienna Cream
Total flavoring: 15.25% Steep Days: 5 (SNV) Best VG: 75% Temperature: 0
This recipe is the property of Tootall and released under the CC Attribution-NonCommercial-ShareAlike 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
There are no reviews to show here.