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.