- For the Cannoli Shells:
- 250 g type 00 flour (plain flour is fine if you can't find this)
- 25g butter
- 25g caster sugar
- 60ml dry marsala
- For the Ricotta Filling:
- 1 kg ricotta (traditionally sheep's milk)
- 300g icing sugar
- Ground pistachios or glace cherries, to taste
- Chocolate chips or candied fruit, to taste
For the cannoli shells, put the flour, butter and sugar on a pastry board and start to knead. Add the marsala to bring the ingredients together until they form a smooth dough.
Roll the dough out as thinly as you can and cut into oval shapes.
Use butter to grease the aluminium moulds, wrap the dough ovals around the moulds using a little of the beaten egg to stick the top edge of the cannoli down.
Fry the cannoli in their moulds, in vegetable oil until they become golden brown all over. They should bubble and blister on the surface. When cooked, shake the cannoli carefully off the moulds using tongs, so that you can re-use the moulds.
To make the filling, pass the ricotta through a sieve, then add the sugar, beat and pass again through the sieve.
Add the chocolate chips or candied fruit, and mix it all together.
Spoon the mixture into a piping bag and pipe into the middle of the cannoli until full. You can either sprinkle the tips of the cannoli with the ground pistachios, or place a glace cherry at either end. Dust them with icing sugar to serve.