How to make it
6 steps. Take it one step at a time.
Combine the flour, granulated sugar, cocoa powder, and salt
In a large bowl, combine the flour, granulated sugar, cocoa powder, and salt. Add the lard and work it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
Slowly pour in the Marsala wine while mixing
Slowly pour in the Marsala wine while mixing until a firm dough forms. Knead the dough on a lightly floured surface for about 5-10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.
30 minPrepare the filling
While the dough rests, prepare the filling. Sift the drained ricotta through a fine-mesh sieve into a bowl to make it smooth. Stir in the powdered sugar until combined, then fold in the mini chocolate chips. Cover and refrigerate until needed.
Roll out the rested dough
Roll out the rested dough to a very thin sheet (about 1-2mm). Use a circular cutter (approx. 10cm diameter) to cut out circles. Wrap each circle around a cannoli mold, brushing one edge with egg white to seal it firmly. Ensure no egg white touches the mold, or the shell will stick.
Heat the vegetable oil
Heat the vegetable oil in a deep pot to 180°C (356°F). Fry the shells (still on their molds) for about 1-2 minutes until golden brown and bubbly. Remove and drain on paper towels. Once cool enough to touch, carefully slide the shells off the molds and let them cool completely.
2 minUsing a pastry bag, pipe the ricotta filling
Using a pastry bag, pipe the ricotta filling into the cooled shells from both ends. Dip the ends into chopped pistachios and garnish with a strip of candied orange peel. Dust with powdered sugar if desired and serve immediately.
A little kitchen wisdom
For the best results, use sheep's milk ricotta and drain it overnight in the fridge to ensure the filling isn't watery. Only fill the shells right before serving to keep them perfectly crunchy.
