Cannoli

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Put ricotta in a lined sieve over a bowl and refrigerate. The listed ricotta quantity refers to the drained ingredient; brand and drainage affect nutrition.

Drain in the refrigerator for at least 4 hours.

Beat drained ricotta briefly with filling icing sugar, filling vanilla and orange zest. Fold in chocolate chips and refrigerate until serving.

Separate shell egg, reserving white for sealing. Rub shell butter into shell flour, sugar, cocoa and salt. Add shell yolk and enough Marsala for firm dough.

Knead for 5 minutes until smooth, then wrap.

Rest wrapped for 30 minutes.

Roll to about 1–2 mm and cut 10 cm circles or ovals according to yield.

Lightly oil purpose-made metal tubes using the listed frying oil. Wrap dough around them with overlapped edges, brush overlaps sparingly with reserved shell egg white and press firmly. Keep egg off the tube.

Heat frying oil to 175°C in a deep pan no more than half full. Monitor continuously and keep at 170–180°C.

Fry a small uncrowded batch for 2–3 minutes, turning until golden and blistered. Keep monitoring the oil temperature. Lift with tongs and drain. When safe but still warm, slide shells off using hand protection; hot oil can remain inside tubes. Monitor the heated pan throughout. Cool tubes sufficiently before reusing. Repeat until the shells are cooked; allow about 6 minutes per load including handling.

Turn the frying heat off before leaving the pan.

Cool shells completely on a rack.

Pipe cold ricotta filling into both ends of each shell. Dip ends in optional pistachios and serve promptly.