Cannoli with clotted cream and lemon curd mousse

Method

1. Prepare your shells by separating your egg whites and yolks.
2. Firstly whisk the egg whites with the pinch of salt and 1 tsp of lemon juice to stiff peaks by adding hold of the caster sugar in two times.
3. Once you prepared your glossy meringue, set aside. Whisk your egg yolks with the vanilla, the other half of caster sugar and grated lemon zest, until pale.
4. Add your meringue one serving spoon at the time and fold from the bottom trying to keep as much air as possible.
5. Sift your flour and add to the egg mixture in two halves, and incorporate with a spatula always being mindful not to mix the batter. Transfer in a piping bag and make some disks of about 9cm on a baking tray covered in parchment paper. You can use a cutter or chef ring to draw the outline.
6. Bake for 5 minutes in a preheated oven at 200C.
7. Once the shells are cooked, move to a cooling rack to cool down, these should remain soft. In the meantime, prepare your mousse by whisking all ingredients in a bowl. The quantities are enough to fill 9 cannoli, however if you have some left, place in small cups for a light dessert.
8. Once the ingredients have reached a soft but firm consistency, place in a piping bag with a star nozzle.
9. Your cannoli shells are now cooled down, sprinkle with icing sugar around the outside and pipe the mousse straight in the middle of the sponge disks. Fold the sponge either side and pinch the top to close.
10. Serve with some strawberries slices and mint leaves for garnish.