Prep time: 2 hours plus resting time
Cook time: 45 minutes
Makes approximately 20.
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Ingredients
200g dark chocolate, melted
Crushed pistachios, for dipping
220g caster sugar
Icing sugar, to dust
Cannoli shells
150g plain flour
1tsp caster sugar
pinch of salt
90ml sweet white wine
20g butter, chopped
1 egg white, lightly beaten
rice bran oil, for deep frying
Candied orange & lemon zest
1 orange
1 lemon
100g caster sugar
250ml water
Extra caster sugar, to coat
Filling
60g mascarpone
250g ricotta, drained
80g icing sugar, sifted
1 ½ tbs finely grated orange zest
1 ½ tbs finely chopped dark chocolate
½ tsp vanilla extract
Method
1. To make cannoli shells, sift flour, sugar and salt onto a clean work bench. Make a well in the centre and add wine and butter. Bring mixture together to form a dough. Knead for 3-5 minutes or until smooth. Enclose in plastic wrap and set aside for 1 hour.
2. Meanwhile, to make the candied zest, line a baking tray with baking paper.
3. Pare the zest from the oranges in thick strips. Slice strips thinly. Place in a saucepan and cover with water. Bring to a boil. Drain. Rinse under cold water. Repeat process.
4. Combine the 100g of sugar with the water in a small saucepan over medium heat. Cook, stirring, for 3 mins or until sugar dissolves. Add the strips of zest. Simmer for about 15 minutes or until translucent. Remove with a slotted spoon and transfer to lined tray to cool and dry for 1 hour. Toss in extra sugar to coat.
5. To make ricotta filling, whisk mascarpone in a bowl to loosen. Add remaining ingredients and whisk until combined and sugar has dissolved.
6. Place filling into a piping bag and refrigerate until required.
7. Divide rested cannoli dough into four portions. Either by hand or using a pasta maker, roll out dough portions until about 3mm thick. Cut into 10cm rounds.
8. Roll each round around well-greased metal cannoli tubes and brush join with egg white to seal.
9. Working in small batches, deep fry cannoli for 3-4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Remove metal tubes and set cannoli aside to cool completely.
10. Line a tray with baking paper. Dip each end of cannoli in melted chocolate then in crushed pistachios. Place on tray to cool and set.
11. To make spun sugar, line a large tray with baking paper. Grease the outside of a metal presentation ring.
12. Melt sugar in a small saucepan over medium heat until golden brown. Dip a fork into caramel and wrap strands around greased presentation ring. Carefully slide spun sugar cylinder off the ring. Repeat with remaining caramel.
13. Pipe ricotta filling into cannoli and arrange on serving plates. Dust with sifted icing sugar.
Sprinkle with candied orange zest. Serve with spun sugar decoration.
Tips
To make your own ricotta, place 1 litre full-fat milk in a large saucepan over low heat. Stir in 60ml white vinegar and 2 tsp salt. Cook until curds form on the top. Remove pan from heat and set aside for 10 minutes. Using a slotted spoon, scoop out curds into a muslin-lined sieve. Set aside to cool and drain.
