Sicilian Cannoli Recipe by Giuseppe Dell'Anno

Ingredients

• For the shells:
• 250g (9oz/) soft wheat 00 flour
• 1 tbsp unsweetened cocoa powder
• 20g (¾oz) caster (superfine) sugar
• 1 tsp ground cinnamon
• 1/8 tsp salt
• 30g (1oz/2 tbsp) lard or unsalted butter, cold
• 1 large egg, 30g (1oz) for the pastry, the rest for brushing
• 60g (2¼oz/4 tbsp) dry Marsala wine
• Zest of 1 organic orange
• ½ tbsp wine vinegar
• For the cream filling:
• 800g (1lb 12oz/3½ cups) ricotta, preferably sheep’s milk
• 100g (3½oz/generous ½ cup) caster (superfine) sugar
• 1 tsp vanilla bean paste
• 40g (1½oz/1/3 cup) citron candied peel, finely diced (no bigger than 5mm/¼in)
• 40g (1½oz/1/3 cup) orange candied peel, finely diced (no bigger than 5mm/¼in)
• For the assembly:
• 50g (1¾oz/1/3 cup) chopped pistachio