Mix lemon curd with ricotta cheese until smooth. Whip heavy cream with powdered sugar until stiff peaks form, then fold into the lemon-ricotta mixture. Pipe the mixture into cannoli shells. For the meringue, beat egg whites until frothy, gradually add granulated sugar, and whip to stiff peaks. Pipe meringue onto filled cannolis and torch lightly until golden. Serve chilled.
Prep Time: 15 mins | Total Time: 15 mins | Kcal: 300 per cannoli | Servings: 12
