Sicilian Cannoli with Ricotta Cream

Line a sieve with two layers of cheesecloth and set it over a deep bowl. Spoon the ricotta into the cheesecloth, fold the cloth over the top, and place a heavy plate on top to press it down. Refrigerate for at least 8 hours or overnight until very thick and dry — this step is essential for a filling that holds its shape.

Combine the flour, caster sugar, cinnamon, and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs with no visible butter pieces remaining.

Add the beaten egg, Marsala, and white wine vinegar to the flour mixture. Mix with a fork, then turn out onto the work surface and knead for 5 minutes until the dough is smooth, firm, and slightly elastic. Wrap tightly in cling film.

Rest the dough at room temperature for 30 minutes to relax the gluten and make rolling easier.

Beat the drained ricotta with the icing sugar, vanilla extract, and orange zest in a bowl until completely smooth. Fold in the chopped chocolate and candied orange peel. Transfer to a piping bag fitted with a large star nozzle.

Chill the filling in the refrigerator for 30 minutes until firm enough to pipe cleanly.

Lightly flour the work surface and roll the dough out to 2 mm thickness. Cut into 10 cm circles using a pastry cutter or glass. Re-roll the scraps and cut again to yield approximately 16 rounds in total.

Wrap each circle around a metal cannoli tube, slightly off-centre so the dough overlaps. Brush the overlap with egg white and press firmly to seal — press hard, as a weak seal will open during frying.

Heat the vegetable oil in a deep, heavy-based saucepan to 180°C. Fry the shells in batches of 3–4 for 2–3 minutes, turning occasionally with tongs, until deep golden brown and blistered all over.

Lift the shells from the oil with tongs and drain on a wire rack set over a baking tray. Allow to cool for 2 minutes, then slide the tubes out carefully using a cloth — the shells are fragile and very hot.

Cool the shells completely to room temperature before filling — filling warm shells will melt the ricotta cream and make the pastry soggy.

Pipe the ricotta filling generously into each shell from both ends, so the cream is visible at each opening. Dip the exposed filling ends into the chopped pistachios. Dust the finished cannoli with icing sugar and serve immediately — cannoli must be filled and eaten within 30 minutes or the shells will lose their crunch.