The Great Australian Bake Off

This indulgent Italian dessert is made with white wine, white chocolate, cream and raspberries. 


  • Cannoli Dough

  • 65g caster sugar

  • 65g unsalted butter, room temp

  • 1 tsp ground cinnamon

  • 375g plain flour

  • 150g dry white wine

  • Oil spray

  • 1 egg yolk

  • Vegetable oil for frying

  • Pistachio Cremeux

  • 150g full cream milk

  • 150g pouring cream

  • 60g pistachio paste

  • 300g white chocolate, chopped

  • To Assemble

  • 2 punnets, small fresh raspberries, halved

  • Caster sugar for dusting

  • Pure icing sugar for dusting

  • 150g dark chocolate with 70% cocoa, melted

  • 50g green slivered pistachios


  • 1.

    To make the cannoli dough, place the sugar and butter in a food processor and process, stopping to scrape down the sides of the bowl a few times, until lightly creamed(the sugar won’t have dissolved completely). Add the cinnamon, flour and wine, in batches, process until incorporated and dough forms into a ball and comes away from the side. Turn out onto the bench and knead for 1-2 minutes until smooth.  Press into a flat disc and wrap in cling film.  Refrigerate and allow to rest for 20 minutes.

  • 2.

    To make the pistachio cremeux, combine the milk and cream in a medium saucepan and bring to the boil. Remove from the heat and whisk in the pistachio paste until combined. Add the chocolate and using a whisk, mix gently until completely smooth. Pour into 30cm x 25cm x 5cm baking dish. Cover the surface with go between and place the cremeux in the freezer for 20 minutes. Transfer to the fridge until ready to use (it should be completely chilled, thickened and set).

  • 3.

    Weigh out 250g of dough and divide in half. Working with 1 piece at a time, feed through the rollers of a pasta machine starting on the widest setting, rolling and reducing settings notch by notch, until dough is 1.5 mm thick.

  • 4.

    Using a 9cm plain round cutter, cut out 12 rounds of pastry. Place in a single layer on a baking paper lined oven tray and refrigerate for 10-15 minutes until chilled.

  • 5.

    Heat the oil in a large saucepan to 180?C.

  • 6.

    Spray metal cannoli tubes with oil and loosely wrap a pastry round over each one, sealing together with a dab of egg yolk.

  • 7.

    Lower the cannoli tubes into the hot oil, in batches, seam side up, and deep fry for 1-2 minutes each or until golden. Once cooked, drain on a paper towel lined-tray for 10 seconds. Using a tea towel, remove the tube from the cannoli and set aside to cool.

  • 8.

    To finish the pistachio cremeux, transfer the cooled mixture into the bowl of an electric mixer and whisk on medium speed for 20 seconds or until it starts to hold its shape (be careful not to over-mix as it responds like cream). Spoon the cremeux into a piping bag fitted with a #11 star nozzle.

  • 9.

    To assemble the cannoli, place two raspberries/halves in the centre of the cannoli shell and pipe in the pistachio cremeux at either end. Dust with caster sugar and then icing sugar. Finish by drizzling some melted dark chocolate over the top of each cannoli and sprinkling some green pistachios on top. Arrange the 12 cannoli’s on a platter.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 663kj
  • Fat Total 44g
  • Saturated Fat 14g
  • Protein 8g
  • Carbohydrate 59g
  • Sugar 31g
  • Sodium 36mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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