due to laziness, forgetfulness and a busy schedule i totally forgot to submit my recipe for /u/enyawreklaw's contest. this was actually my very first attempt at it and it actually turned out to be my favorite. I now currently make this by the 120ml for a friend that was addicted to "cannoli be one" and its made its way into my own daily rotation.

so here it is ~ "CANNOLI BE ME"

• Acetyl Pyrazine 5% 0.2%
• Biscuit (INAWERA) 2.5%
• Cookie (Biscotto) (FA) 1%
• French Vanilla (CAP) 0.7%
• Meringue (FA) 0.5%
• Torrone (FA) 0.3%
• Vanilla Custard v1 (CAP) 2%
• Vienna Cream (FA) 2%

NOTES

so cannoli's are pretty simple. fried, crunchy sweet cookie. and the cream is a rich, eggy, slightly cheesy vanilla cream. and of course the powdered sugar on top.

INW Biscuit takes care of the majority of the sweet cookienes of the shell. FA cookie adds a little more heartiness, paired with a little more AP, it gives it that rich, fried crunch.

For the cream, Cap vanilla custard was the obvious go to for that smooth eggyness and a nice vanilla profile. FA vienna cream added that heaviness that you get in a cannoli cream as well as some mouth-feel to match. Cap French vanilla added another layer of eggyness and denseness and a little bit of cheesiness pluss a more up front vanilla flavor. FA torrone whips everything and adds a little bit of lemon rind, witch is a common hint in cannoli's.

last but not least, FA meringue is the powdered sugar on top.

if i had any critiques for my future mixes, it would be to tone down the overall cream note a touch. As it ages (3ish weeks), the custard and french vanilla seem to take over the mix and it turns into a bowl of vanilla custard with nilla wafers in it. It may be that the Cap FV is a little too high, or its just too strong of a flavor. but i do like the vanilla flavor it adds. i plan on making all of the top 10 recipes and taking notes from them.

steep it for 4-5 days for best results. leave out the AP if you like, not much difference without it, but i prefer it.

hope you dig it.