• Granoro Cannelloni | 54648 | 8pcs
• Canola Oil | 107624 | for deep frying

Filling

• Royal Victoria Cream Cheese | 51581 | 200g
• RedMan Icing Sugar | 1410 | 50g
• RedMan Mascarpone cheese | 101816 | 100g
• RedMan Non-Dairy Whip Cream | 13584 |100g

1. Pre-boil cannelloni pasta for 2 minutes
2. Drain and dry thoroughly (very important to avoid oil splatter).
3. Deep-fry at 170–180°C until golden and crispy.
4. Remove and drain on paper towel.
5. Once cooled:

• Dip both edges in melted dark chocolate
• Drizzle or pipe white chocolate on edges for contrast
• Dip both edges in melted white chocolate and chop pistachio

6. Let chocolate set before filling.