Super Mario Series
Lay the ginger wafers on a cookie sheet lined with wax paper. In a stand mixer, or medium bowl, combine the Ricotta, lemon zest, vanilla, lemoncello, and powdered sugar. Mix on medium until the filling is well-combined, and there are no sugar lumps.
Fill a piping bag with the lemon creme. You can cut the end off of a plastic zip-loc bag if you prefer, but it gets messy. Slowly pipe the lemon creme into the ginger wafers. Keep in mind, these are smaller than regular cannoli shells, so it takes a little more time and patience.
Once filled, let the cannolis rest in the fridge while you melt the white chocolate in a small bowl. Since white chocolate isn't real chocolate, you can melt it in the microwave without worrying about it seizing like regular chocolate. Put it in for 30 seconds, stir, and zap it again in 10-second intervals until it is smooth. Dip both ends of the cannoli into the white chocolate and set on the wax paper. When you are out of cannoli, use a fork to flick the remaining white chocolate on to the ginger cannoli shells. Set in the fridge until the chocolate has hardened.
Note- The Ginger Wafers were found at a local Asian specialty store. If you cannot find them, you're going to lose the Japanese influence of the dessert. You can use cannoli shells if you still want to use the lemon creme. We used the zest from two lemons. If this is a foreign concept to you, lemon peel has a lot of the nice lemon oils that make lemons taste, well, lemony. Use a zester, or if you're broke like us a vegetable peeler, and peel off the yellow part of the lemon peel. The white part, or pith, is awful, and you should avoid it. Make sure your lemon peel is very finely minced.
What were we Thinking!: This project started with a trip to one of our favorite stores, Hong Kong Market. Dr. Girlfriend and I found these Ginger Wafers in the cookie isle and were hit with a moment of inspiration. Cannoli is one of our favorite desserts, but what if we added an Asian influence like ginger?
Can't beat WangMost cannoli fillings use ricotta, some lemon peel, marsala wine, and pistachios. We decided to nix the marsala and pistachio and focus on a ginger-lemon flavor. As for the white chocolate... we had it lying around, and it looks nice. In the future, you might want to use real ricotta or some marscapone cheese for a firmer filling. Ours was fine, but a little thin.