Crema Pasticcera (canolli filling)

  • 1 litre milk
  • 4 egg yolks
  • 8 tablespoons sugar
  • 4 small coffee cups cornflour (Nonna's instructions)
  • The peel of 1 lemon
  • 1 teaspoon vanilla essence
  • (1 tablespoon cocoa powder and 1 tablespoon Tia Maria liqueur, if making chocolate crema pasticcera)

1. In a bowl, put the milk, egg yolks, sugar and cornflour


2. Whisk ingredients


3. Pour the mixture through a sieve into a saucepan


4. Add the lemon peel and vanilla essence


5. Heat on the stove over a low heat, stirring continuously, until the mixture thickens to a thick custard consistency


6. Remove from heat and remove lemon peel. If making chocolate flavour, add the cocoa powder and liqueur. Cool before using it to fill cannoli or cakes

What's the story?


  • Energy: 622kJ
  • Protein: 4.2g
  • Fat: 4.9g (Saturated fat 2.5g)
  • Carbohydrates: 21.7g (Sugars 9.9g)
  • Sodium: 51mg

And a word from the dietitian...

Full fat milk has gotten a pretty bad name for itself recently. Whilst it is about 3.5% fat, this is TEN TIMES less than cream or cheese. Choosing skim milk (<1%) has slightly more calcium and protein, however Nonna recommends against it as you will not get the same thick and creamy result...