Vanilla and Passionfruit Custard Cannoli

Cook Time 45 minutes + chilling

Servings 8

Ingredients

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

Method

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.