With Trinity experiencing the unkindest cut of all it was time for the second lip sync of the tournament. The pit crew returned to help Ru announce Sasha and Shea’s song – So Emotional by my girl Whitty Houst.

From the start Sasha slayed the performance, showering the stage with rose petals with a stunning combination of glove and wig reveals, leading to poor Shea’s shocking elimination from the competition.

Whilst during interviews, Shea was quick to point out she was ready to bring it in the lip sync and didn’t mind if it was against Sasha because the drama would be beautiful. It was tragic to see the girl with the best pedigree stumble at the final hurdle, but damn, SASHA.

We found out earlier in the show, when Ru wanted shit to get way too real, Shea spoke about her father and sister dying within a month of each other just before the season premiered, breaking my heart. We then heard from Reverend Coulee and Blac Chyna – inciting the rage of Nina Bo’Nina Brown – perking me up slightly, before the travesty of the queen that slayed the competition missing out on the crown at the very last minute.

Shea was heartbroken to sashay away, but was thrilled to see her fellow hot-dog fan – aka me – waiting for her side of stage. Without a doubt, Shea completely dominated the season from eating chocolate broccoli, to killing it as Aja’s nightmare role of Grandrea Zuckerwoman, equally Sharon’s record for four in-competition challenge wins.

Given she couldn’t taste the sweetest thing – victory – I knew that I had to whip her up a Shea Cannouleé to dull the pain of her loss.

 

 

You just know how passionate I am about anything that looks phallic, but there is something special about these cannoli. Sweet, creamy and crunchy, there is nothing better than wrapping your lips around these and swallowing them whole.

Enjoy!

 

 

Shea Cannouleé
Serves: 8-12.

Ingredients
160g butter, melted
680g plain flour
6 eggs, 2 whole plus 4 yolks
1 cup icing sugar, plus extra to dust
250ml marsala
300g ricotta
100g caster sugar
200g mascarpone
200g nutella
sunflower oil, for frying

Method
Combine the butter,  flour, eggs, yolks, icing sugar and marsala, before kneading in an electric mixer to form a dough. Wrap clingwrap, transfer to the fridge and rest overnight.

To make the filling, combine the ricotta, caster sugar, mascarpone and nutella, until well combined. Chill until ready.

Heat 2 inch deep sunflower oil in a large pot over medium heat until hot. Remove the dough from the fridge and roll until until 1 mm thick. Cut into 10cm wide discs and wrap around a cannoli tube. Deep fry a couple at a time for about a minute, or until cooked and crisp.

Drain on a paper towel, remove tubes and repeat the process until cooked. Once done, leave to completely chill. Once chilled, pipe in the filling, dust with icing sugar and devour.

 

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