Lavazza rum coffee with butterscotch whipped cream and Christmas cannoli

Makes 12-16

Ingredients

16 pre made cannoli shells (available online or from Italian delis) 
300ml double cream
1 tbsp ginger syrup
1 tbsp icing suga
1 tbsp vanilla bean paste 
2 balls stem ginger, finely diced
3 clementines, zested

To finish the cannoli
3 fiery ginger nut biscuits
1 tbsp chopped pistachios
2 tbsp icing sugar
1 tbsp ground mixed Xmas spice
1 tsp ground sweet cinnamon

Lavazza rum coffee and butterscotch whipped cream
300ml double cream
1tsp Christmas spice
2 tbsp malted milk powder drink
1 tbsp soft dark brown sugar
1 A Modo Mio capsule
2tsp brown sugar
20ml dark spiced rum

Instructions

In a bowl of an electric mixer fitted with a whisk, pour in the cream, ginger syrup, vanilla bean paste and icing sugar set on medium high for 1-3 minutes until soft peaks are formed. Add the zest and stem ginger and whisk for 10 seconds more to combine*. In a piping bag with a star nozzle, spoon in the cream mixture and if not using immediately place into the fridge. 

To finish, pulse the ginger nut biscuits in a food processor until coarsely ground, mix with the pistachios and set aside.  Combine the icing sugar, mixed spice and sweet cinnamon in a sugar shaker, or place into a sieve.

Now pipe the cannolis with the cream, half in one end and then half in the other. Dip or sprinkle the biscuit/nut mix over the cream ends and dust with the spiced sugar, repeat with the remaining cannoli.

To make the rum coffee whisk the cream, malted milk powder and sugar together until lightly whipped. Add to a piping bag. Pour a Lavazza espresso using the Deséa (we like Lavazza’s A Modo Mio Rossa). Add 2 tsp of brown sugar and the rum. Give it a good stir and pipe on the whipped cream.

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