Ingredients

• 12 mini canoli shells
  
• 1 teaspoon, freshly grated lemon zest
  
• 6 ounces, mascarpone cheese - room temperature
  
• 1 tablespoon, il Fustino Bordeaux Cherry Balsamic - plus 1 tablespoon extra
  
• 1 tablespoon, confectioner's sugar - sifted
  

Method

1. Combine zest, mascarpone and balsamic in a small metal bowl. Sift in confectioner’s sugar to avoid lumps. Mix until it reaches an even consistency. Add additional balsamic to taste.
   
2. Spoon into a small plastic sandwich bag
   
3. Remove excess air and seal bag. Snip off corner of bag with scissors
   
4. Pipe mixture into canoli shells from both ends, making sure there are no air gaps
   
5. Places shells on serving plate and lightly dust with confectioner’s sugar
   
6. Serve right away