Martino Neglia, pastry chef at the Masseria Torre Coccaro in Savelletri di Fasano (Italy), presents the preparation of a flaky cocoa cannoli with an Opera White Amaretto tiramisù and its zabaglione, with coffee ice cream, licorice, and coconut crumble.

Ready for the recipe?


For the cocoa cannoli:
Cocoa beans
Cocoa cigarette dough
Mango sauce

For the mascarpone mousse:
Opera White Amaretto zabaglione paste

For the Opera White Amaretto zabaglione:
Coconut crumble
Licorice powder
Decorative chocolate
Edible flowers
Opera white amaretto


Start by making the flaky cocoa cannoli. Mix ground almonds, flour, cocoa, butter, and sugar together to make the dough for the Cannoli. Roll out the dough using a cannoli form, then add the cocoa beans, bake in oven for 4 minutes at 160°C., and roll to make the cannoli.

For the mousse: mix the mascarpone, cream, meringue, and Opera White Amaretto zabaglione paste. First use the mango sauce and Opera zabaglione to decorate the plate, then place the cannoli on it. Insert the biscuits and coffee inside, gianduia, Mascarpone mousse, and coconut crumble. Sprinkle with cocoa powder, then place the coffee ice cream and licorice on the cannoli. Finish with the chocolate decorations.


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