INGREDIENTS

INSTRUCTIONS

Preheat oven to 200c/400f/Gas 6.
1 Place the butter and sugar in a bowl and cream with an electric beater
until light and fluffy. Slowly add the golden syrup to the butter mixture,
stirring continuously. Fold in the flour until smooth.
2 Take tbsps of the mixture at a time and spoon onto a parchment-lined
baking sheet with plenty of room for spreading (only make one sheet as this
mixture makes 12).
3 With damp fingers, pat out the batter to 3cm/1 1/4" rounds. Bake for 3-5
minutes until lacy and golden brown.
4 Cut the chocolate into slivers and finely chop the orange peel.
5 Place the cream in a bowl and whip to soft peaks. Beat the mascapone and
ricotta until smooth and fold into the cream.
6 Add the chocolate, orange peel and cinnamon and sieve the icing sugar on
top. Gently fold in until combined.
7 Remove the baking sheet from the oven and leave for a minute. Fill a
piping bag fitted with a 2.5cm/1" fluted nozzle with the flavoured cream
mixture and chill until ready to use.
8 Using a palette knife, lift and quickly wrap each biscuit around a wooden
or metal cylinder, that is no more than 4cm/ 1/2" to get a 'cannoli' shape.
Twist gently to remove and transfer to a wire rack to set while you finish
the rest.
9 Arrange a dessert spoon and fork criss-crossed to one side of a serving
plate and dust liberally with cocoa powder and then with icing sugar.
Carefully remove the spoon and fork to reveal a 'pattern'.
10 Pipe the flavoured cream into two brandy snaps. Arrange on the serving
plate and dust with icing sugar and cocoa powder to serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Peacemaker”