Raspberry-rose cannoli

Heat oven to 200ºF. In a saucepan over medium heat, stir to combine egg whites and 10x sugar; heat to 60°C. Remove from heat and transfer to the bowl of a stand mixer fitted with a whisk. Whip to stiff peaks. Whip in rose water and raspberry. Transfer to a piping bag with a small round tip. Onto a silicone mat-lined sheet tray, pipe long tubes and kisses. Bake 25 to 35 minutes, until crisp and dry.

In a stand mixer fitted with a paddle, cream butter and sugar. Add vanilla, Pernod, and eggs. Mix on low speed until smooth. In a bowl, sift together flower, baking powder, and salt. To the bowl of the stand mixer with the batter, add half the dry ingredients and scrape during mixing. Add half of milk and mix to combine. Add remaining dry ingredients and milk, scraping often, and mixing until a smooth batter forms.

To the bowl of a stand mixer fitted with a paddle, add cheeses, yogurt, sugar, and vanilla; paddle until soft. Switch to a whisk and whip on low speed while drizzling in cream. Scrape bowl and whip again until stiff. Add raspberry, rose water, and xanthan gum. Whip 10 seconds. 

In a heated pizelle machine, bake pizelle batter for 1 minute and quickly form on a rolling pin to create a tube. Repeat the process to cover and complete the cylinder; cool. Repeat process with remaining batter. Dip the end of each shell in coating chocolate and cover with sprinkles. In a bowl, fold some of the raspberries into the Raspberry Cannoli Filling and transfer to a pastry bag with no tip. Fill Cannoli Shells with Raspberry Cannoli Filling and garnish with Raspberry Rose Meringues, remaining Raspberries, and raspberry purée.