Ingredients
Mini cannoli
Ricotta filling
Method
1.Melt butter and cool. Process flour, butter, egg, egg yolks and enough of the marsala so that ingredients just come together. Knead dough on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate 1 hour.
2.Divide dough in half. Roll each portion through a pasta machine, starting on the widest setting, decreasing settings and dusting lightly with flour between rolling, until 1mm (1/32-inch) thick.
3.Cut 24 x 7.5cm (3-inch) rounds from dough. Wrap rounds around cannoli moulds, brushing overlapping ends with lightly beaten egg white and pressing firmly to seal. (Don’t let egg white touch the moulds or cannoli will be hard to remove).
4.Heat oil in a large saucepan to 180°C/350°F (or until a cube of bread turns golden in about 15 seconds) deep-fry cannoli in batches, until browned and crisp. Drain on absorbent paper. Remove cannoli from moulds while still warm. Repeat with remaining moulds and dough. Cool.
5.Meanwhile, make ricotta filling. Finely grate chocolate. Beat ricotta and sifted icing sugar in a small bowl with an electric mixer until smooth. Fold in mascarpone, marsala and chocolate
6.Spoon ricotta filling into piping bag fitted with 1cm (½-inch) plain tube. Pipe filling into cannoli shells. Serve dusted with sifted icing sugar.
You will need a pasta machine, cannoli moulds (8cm long and 2cm wide/3¼-inch x ¾-inch) and a piping bag fitted with a 1cm (½-inch) plain tube for this recipe.
Note
