These lemon pizzelle shells are filled with mascarpone cheese and chocolate chips and they're one of my favorite things to make. Enjoy!
Ingredients make 24 stuffed pizzelle
3 large eggs
1/2 cup sugar
1/4 cup canola oil
1 tsp vanilla
1/4 cup freshly squeezed lemon juice
1 1/2 cups flour
1/2 tsp baking powder
1 (475 g) container mascarpone cheese
2 tsp lemon zest
2 tbsp fresh lemon juice
1-3 tbsp milk -depending how thick you want the filling
6-8 tbsp icing sugar -depending how sweet you want the filling
1/4 cup mini chocolate chips
Directions
- Pre-heat the pizzelle iron.
- Mix together the eggs and the sugar using a whisk.
- Whisk in the oil and the vanilla.
- Whisk in the lemon juice.
- In a separate bowl, mix together the flour and the baking powder.
- Gradually whisk the dry ingredients into the wet ingredients.
- Using a tbsp measuring spoon, measure a tbsp of batter and pour it into the center of one pizzelle plate.
- Close the iron lid and cook for 45-50 seconds.
- Remove the pizzelle with a silicone tong and roll it around a pizzelle rolling form or cannoli tube. Carefully remove the shell.
- Place the shell upside down so the top of the shell sits in between the slit of a wire baking rack. This will help to keep the shell closed as it cools.
- Continue until all the pizzelle are made.
- Cream together the mascarpone cheese and lemon zest using an electric mixer on medium speed.
- Gradually mix in the lemon juice, milk, and icing sugar on medium speed until smooth.
- Fold in the chocolate chips.
- Cover and place in the fridge.
- Pipe the filling into the shells just before serving. If the filling sits in the shells to long the shells become soft.
- Top the shells with some icing sugar when serving.
Note: If you have a pizzelle iron with small plates, use a 1/2 tbsp of batter.
Note: The shells can be made the day before. Just put them in a plastic container and place a piece of tin foil on top.
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