Cannoli with citrus-vanilla salad

Cut off the top and bottom of the grapefruit and the orange. Then slowly cut the peel and white of the citrus fruits. Cut out the segments between the sheets without the membranes coming along. In doing so, catch the released juice. Cut open the vanilla pod and scrape out the marrow. Mix the marrow and the Martini Fiero with the juice and marinate the citrus wedges.

Preheat the oven to 180 ° C. Melt the butter over low heat without coloring it and let it cool to room temperature. Mix with a fork the egg whites with the icing sugar and stir in the melted butter. Add the flour and mix until smooth. Let rest for a while. With the back of a spoon, spread 4 thin rounds of the batter on the baking sheet covered with parchment paper. Bake in the preheated oven in 5-6 minutes until light brown. Act quickly now, the rounds are pliable as long as they are warm: turn a ground into a tube around a metal (cooking) tube or the stem of a thick wooden spoon. Let the cannoli cool down on a grid and harden. Fill the dough tubes with the citrus salad. Place the cannoli on a dish and sprinkle generously with icing sugar. Delicious with a glass of prosecco with a dash of Martini Fiero.