Cannoli

Cannoli shells

• 250 g Plain flour
• 20 g Caster sugar
• 5 g Cocoa powder
• 2 g Fine sea salt
• 30 g Unsalted butter
• 1 Egg, room temperature
• 60 ml Marsala wine
• 30 ml Water
• 1.2 liters Sunflower oil

Ricotta filling

• 500 g Ricotta
• 120 g Icing sugar
• 2 tsp Vanilla extract
• 1 tsp Dried orange zest
• 100 g Dark chocolate chips

1. Make the shell dough: put the plain flour, caster sugar, cocoa powder (if using) and fine sea salt in a bowl. Rub in the unsalted butter until sandy, then mix in the egg and marsala wine to form a shaggy dough, adding the water a little at a time until it comes together. Knead for 5 minutes until smooth and elastic.
2. Wrap the dough and chill for 45 minutes to relax the gluten. While it chills, set out cannoli forms and prepare a lightly floured work surface. If your ricotta seems wet, drain it in a sieve set over a bowl until thick.
3. Roll the dough very thin, about 1 mm, using a rolling pin. Cut into 10 to 12 cm circles, then wrap each circle around a cannoli form, brushing the seam with a little beaten egg (use a small dab taken from the shell dough egg if needed) and pressing firmly to seal. Keep the formed shells covered as you work so they do not dry out.
4. Heat the sunflower oil in a large pot to 175°C (350°F). Fry the shells in batches for 2 to 3 minutes, turning, until blistered and deep golden. Lift out with tongs and drain, then cool for 5 minutes before sliding off the forms carefully.
5. Make the filling: in a bowl, mix the ricotta, icing sugar, vanilla extract and dried orange zest until smooth and glossy. Fold in the dark chocolate chips. Chill the filling for 10 minutes so it pipes neatly.
6. Pipe the filling into the cooled shells from both ends, filling right to the centre. Serve straight away for the crispest shells, with a light extra dusting of icing sugar if you like. If holding briefly, keep shells and filling separate until just before serving.

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