Recipes and pairings PUFF PASTRY CANNOLI WITH ZABAGLIONE Recommended pairing MARCA ORO ROSÉ Preparation: 45-50 minutes (30 minutes for preparation + 15-20 minutes cooking time) INGREDIENTS FOR 4 PEOPLE: 350 g of puff pastry 25 g of chopped hazelnuts caster sugar For the zabaglione cream: 4 egg yolks 80 g of sugar 160 ml of Marsala wine 8 g of flour 8 g of cornflour A traditional recipe for these delicious zabaglione puff pastry cannoli. A dessert with a rich and complex flavour to be accompanied by the freshness and lightness of an excellent Spumante Rosé. METHOD To prepare the zabaglione cream, heat the Marsala in a pan. Next, beat the egg yolks with the sugar in a bowl, then add the flour and cornflour, sift together and mix well. Pour a bit of hot wine over the eggs to "warm" them, then add the remaining Marsala and mix well. Return to the pan and cook until it comes to a boil. Pour the cream into a suitable container and allow it to cool. On a pastry board, roll out the puff pastry with a rolling pin to a thickness of about 2 millimeters. Make strips measuring approximately 1.5 cm by 15 cm. Wrap the strips around the metal cannoli straws, so that each loop of dough overlaps the previous one slightly. Put the cannoli onto the caster sugar and press lightly to make it stick to the dough. Place them on the baking tray with the sugared side up. Bake at a temperature of 200°C for about 15-20 minutes, until the puff pastry is cooked, and the sugar has caramelised. Once cold, gently pull the cannoli off the straws and fill with the zabaglione cream, using a piping bag. Place the chopped hazelnuts on the opening of the cannoli. MARCA ORO ROSÉ - 750 7.49 EUR Out of stock