AT A GLANCE
"Here we have the flavour profile of a hot cross bun in a cannolo," says Pepperell. "I like to think this is what Tony Soprano would eat at Easter time." Start this recipe a day ahead to rest the dough.
|01||Rub together flour, cocoa powder and butter in a bowl with your fingertips until mixture resembles breadcrumbs. Add icing sugar, Marsala, vinegar and a pinch of salt, and mix to form a smooth dough. Wrap in plastic wrap and refrigerate overnight.|
|02||For ricotta filling, whisk ricotta and caster sugar in an electric mixer until smooth, then fold in mascarpone, dried fruit, rinds and spices. Transfer to a piping bag fitted with a 1cm-diameter plain nozzle and refrigerate until required.|
|03||Heat oil in a deep saucepan to 160C. Roll out dough on a lightly floured surface to 1mm thick (this can also be done with a pasta machine), cut out 11cm rounds with a cutter, brush joining points with egg, wrap around a cannoli tube (see note) and press to seal (it’s important that no egg touches the cannoli mould or it will stick). Remove from moulds and deep-fry cannoli tubes until golden and bubbled (30 seconds). Drain on paper towels and cool completely before piping in ricotta mixture. Dust with extra icing sugar and serve.|
Note Cannoli tubes are available from kitchenware shops; otherwise use dried cannelloni pasta tubes. This recipe calls for quality Sicilian Marsala, rather than the more familiar Boronia all'uovo Marsala frequently used for cooking; it's available from select bottle shops and Dan Murphy's.