Let’s start with making the custards, because they must have time to cool down. Let’s start with the cocoa custard following the first 10 steps, for the white custard repeat again without following step 4. Let’s start by boiling the milk with the lemon zest in a saucepan.

In the planetary mixer or with a blender, whip the eggs with the sugar.

Add the flour by sifting it and making sure that no lumps form.

Add the sifted cocoa, making sure that no lumps form (step not to follow for the yellow custard).

Strain the milk to remove any skin and lemon zest.

Mix the two compounds well and pour them into a saucepan.

Let it thicken over medium heat (about 5 minutes), always stirring.

When the custard is ready, pour it into a bowl and whisk it so that it becomes pretty soft. Then cover with a damp cloth and let it cool.

When the custard is cold, insert it in the planetary mixer or with a mixer, blend it with the liqueur for a few minutes until it is nice and soft.

In the meantime that the custards cool, we proceed to make the cannoli. On a pastry board or in a large bowl, prepare the fountain with the flour.

Now insert the lard in the center of the fountain.

Pour the eggs and sugar into the fountain over the lard.

Grate the lemon zest directly onto the flour.

Starting from the center of the fountain, begin to mix all the ingredients.

Knead vigorously all the ingredients until you have obtained a soft and elastic dough.

Wrap the dough in a cloth and let it rest for 30 minutes at room temperature, if it is very hot place it in the refrigerator.

On a pastry board, cut the dough into two equal parts, knead it, roll it out, knead it a little and give it the shape of a ball. Now let’s work one at a time, flatten the dough with a rolling pin, roll it out in a round and uniform way on all sides until it reaches a thin thickness (3 mm).

With a washer, form squares that are neither too big nor too small, approximately 8 centimeters.

When they are golden on both sides, drain them with a steel skimmer and place them on absorbent paper, as you fry, remove the molds, making sure they do not break.

Pour the custards into two pastry bags or with the help of a teaspoon, fill the cannoli, one white and one black side, arrange them in a pyramid on a serving dish and sprinkle with the icing sugar.