- 12 mini cannoli shells
- 1 tsp freshly grated lemon zest
- 6 ozs mascarpone cheese - room temperature
- 2 Tbsp, Beyond the Olive Flavored Balsamic (Blackberry, Strawberry, Fig or Mango all work well)
- 1 Tbsp confectioner's sugar - sifted
Combine zest, mascarpone and balsamic in a small bowl. Sift in confectioners’ sugar to avoid lumps. Mix until it reaches an even consistency. Add additional balsamic to taste. Spoon into a small plastic sandwich bag. Remove excess air and seal bag. Snip off corner of bag with scissors. Pipe mixture into cannoli shells from both ends, making sure there are no air gaps. Places shells on serving plate and lightly dust with confectioners’ sugar. Serve immediately.
Photo Source: FoodNetwork