Mascarpone and Ricotta Cannolis

Method

• 1 To make a Traditional Cannoli, start by combining flour, sugar, cocoa powder in a food processor. Pulse to combine before adding Marsala wine, white wine vinegar, and water.

• 2 Once the mixture is sandy, add butter and one whole egg, mix for about 45 seconds until a rough ball of dough forms.

• 3 Place dough on a lightly floured surface, knead for 2-5 minutes until silky and elastic. Wrap in plastic and refrigerate for one hour.

• 4 Oil cannoli moulds.

• 5 Roll out chilled dough thin, cut rounds, cover with plastic wrap.

• 6 Place mould in the centre, apply egg white to one side, seal it.

• 7 Heat vegetable oil to 180°C, fry cannoli for 2-4 minutes until golden brown. Drain on a wire rack.

• 8 To make Almond Tuile Cannolis, start by whisking egg whites, sugar, salt, and flour. Add melted butter and combine.

• 9 Add flaked almonds.

• 10 Grease a baking sheet, scoop mixture onto it, flatten to a circle. Bake at 180°C for around 10 minutes until golden brown.

• 11 With the golden side facing down, wrap around an oiled cannoli mould. Let cool.

• 12 To make the lemon and Ricotta filling, in a bowl, combine strained ricotta, lemon zest, vanilla, icing sugar, and lemon curd. Mix until smooth and well incorporated.

• 13 To make the Pistachio Cannoli Filling, mix strained ricotta, pistachio paste, vanilla, and icing sugar until smooth.

• 14 To make the chocolate and Mascarpone Cannoli Filling, in a bowl, combine mascarpone, melted dark chocolate, icing sugar, and vanilla. Mix until the filling is smooth and well combined

• 15 For the Garnish, dip the filled cannoli shells into melted chocolate, ensuring an even coating.

• 16 Quickly dip the ends into either the crushed hazelnuts or pistachios. Allow the chocolate to set, then fill the cannoli shells with decided fillings using a piping bag.

• 17 Serve chilled.