LEAVE THE GUN – BRING THE CANNOLI

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SHELLS

150 g Standard Flour

20 g Cocoa Powder

25 g Castor Sugar

25 g Grated Frozen Butter

50 ml Espresso

50 ml Dry White Wine

20 ml Marsala

1 Beaten Egg

Sift the dry components and rub the butter into it. Ad the fluids and egg and mix until you have a stiff dough. Roll out and cut into 100 mm squares. Wrap around Cannoli molds and deep fry in oil. Let it dry on absorbent paper.

FILLING

400 g Good Ricotta

200 g Good Mascarpone

80 g Castor Sugar

100 g Chocolate Chips

50 g Chopped Pistachio Nuts

Icing Sugar for coating

Blend together Ricotta and Mascarpone cheese. Fold in sugar. Fold in chocolate chips and Pistachios. Cover and chill 30 minutes. Pour into a piping bag and fill the shells.