Anna Sultana's Cannoli - Spongecake with Custard Filling, Maltese Style

Right off the bat, I have some explaining to do.

If you go to an Italian restaurant and order Cannoli, you'll get a deep-fried tube with a ricotta and chopped citron filling.

Well, except for the dairy and chopped citron filling, Ma's Maltese Cannoli isn't like Carmela's Cannoli.

Don't panic.

Ma has a good dessert.

Even healthier than the famous one.

No frying.

Less calories.

It just isn't the same.

Just so you know.

No, I don't know why they have the same name.

Sponge cake layers are sold in a pair, so you don't have to slice them.

If you make your own, make 2 layers.

Or slice one thick one.

It'll be completely covered, so no one will know.

If you'd rather use vanilla flavored ricotta, that's fine.

If you prefer crushed pineapple instead of citron, that's fine, too.

Maybe that's where Co-Op got the idea for their cheesecake.

No, I'm not going to make any cracks about Carmela's Cheesecake.

Or about the 1960s Co-Op Refrigerator Cheesecake.

I ain't that dumb.

                        

                        Cannoli

Prepare 

6-servings size package of instant vanilla pudding

               with 3 Cups milk as per package instructions

Set aside

Place in a deep glass bowl

1 8-inch sponge cake layer

Drizzle over cake

1/2 Cup white wine (your choice as to dryness)

Spread over it

1/2 Cup apricot jam

Sprinkle over that

1/2 Cup chopped candied citron or fruit

Top with 

1 8-inch sponge cake layer

Cover with 

prepared vanilla pudding

Sprinkle over that

1/2 Cup chopped nuts (almonds are nice)

Decorate with

2 Cups whipped cream

Easy, right?

And healthier.

So there.

No, I don't know why they have the same name.