For the shell:

150g plain flour
1 tbsp caster sugar
pinch bicarbonate of soda
30g butter
1 free-range egg
50ml sweet Marsala wine
vegetable oil
100g dark chocolate

For the Filling:

250g ricotta
100g mascarpone
1 orange
2 tbsp icing sugar
ground cinnamon


Put the flour, caster sugar and bicarbonate of soda in a bowl and mix. Add butter and mix til you have crumbs. Mix the egg yolk (separate and keep egg whites for later) with the sweet Marsala wine in a separate bowl, then pour into the flour mixture and combine, kneading until you have a dough with a smooth consistency.

Lightly flour your work surface, roll the dough until it is thin. Using a 10-12cm round cutter, cut out 6 to 8 round pieces of dough. Wrap around your cannoli moulds and apply pressure (be careful not to break), use a little egg white to help seal it if needed.

Always be careful around hot oil and kitchen equipment
Heat oil to 180C. Fry the cannoli on their moulds (4 at a time) until the dough is golden (normally 40 seconds). Lightly dab on kitchen paper to remove excess oil. Once cooled remove the cannoli from the mould carefully.

Prepare a baking tray with baking paper. Put chocolate in a small bowl and place over a pan of boiling water til it melts. Dip each end of the cannoli in the melted chocolate then place on the baking sheet you've previously prepared. When you have repeated this process with all the cannolis apply some clean film over the top then place the baking tray in the freezer.

To make the filling, squeeze the ricotta in a cheese cloth to remove any excess liquid. Mix together with the mascarpone in a bowl til fluffy. Sift in the icing sugar, orange zest and cinnamon and mix evenly. Transfer to a piping bag and begin to fill each cannoli. Finish by dusting with icing sugar.