for 15 pieces

Filling

250 g	ricotta
150 g	lemon curd

Dough

200 g	white flour
2 tbsp	sugar
1 pinch	salt
50 g	butter, melted, left to cool
1	egg, beaten
2 tbsp	Marsala wine

Cannoli

a little	white flour
	egg, beaten

To fry

oil, for deep-frying

To decorate

icing sugar, to dust

How it's done

Filling

Combine the ricotta and lemon curd in a bowl. Transfer the mixture to a piping bag with a smooth nozzle (approx. 15 mm in diameter), chill.

Dough

Mix the flour, sugar and salt in a bowl. Add butter, egg, and Marsala, mix quickly to form a soft dough, do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Cannoli

On a lightly floured surface, roll out the dough to approx. 2 mm thick, cut into 15 squares (each approx. 8 x 8 cm). Place the four wooden rolls diagonally on each piece of dough. Brush the tips with a little egg, press the tips firmly together.

To fry

Fill a pot to ⅓ with oil and heat it to approx. 180 °C. Shallow fry the cannoli for approx. 3 mins. Remove, drain on kitchen paper, allow to cool slightly. Carefully remove the wooden rollers, let the cannoli cool. Shape and fry the remaining pieces of dough in the same way.

To decorate

Pipe the filling into the cannoli from both ends. Dust the cannoli with icing sugar.

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