Vanilla and Passionfruit Custard Cannoli

Cook time 45 minutes + chilling
Servings 8


2 tbsp of passionfruit pulp

4 egg yolks

120g caster sugar

⅓ cup cornflour

400ml milk

100ml thickened cream

1 tsp of vanilla extra

40g cold butter, cubed

16 small cannoli shells

Vanilla and Passionfruit Custard Cannoli


Whisk together the passionfruit pulp, yolk, sugar and cornflour until smooth and the sugar has dissolved.

In a medium pot heat the milk, cream and vanilla until it’s just about to boil. Add a splash of the hot milk mixture to the eggs and combine then whisk in the remaining milk. Return to the pot and with a spatula continuously stir until thick (this should take about 5 minutes). Now fold through the cold butter. Pour into a clean bowl and cover with cling film. Refrigerate for a few hours or until completely chilled.

Spoon custard into a piping bag then pipe custard into cannoli tubes. Serve immediately.