Dan Pepperell's Cannoli

Method

1. Sift flour, cocoa and icing sugar together and mix until combined. 

2. Add butter, marsala and a pinch of salt. Mix until well combined. 

3. Wrap in cling film, rest in fridge for 1 hour. 

4. Roll out with pasta roller and cut into 9cm square. Wrap around cannoli roll and deep fry at 165ºC for 3 minutes. 

Ricotta Cream

1. Mix well with no lumps. 

2. Fill cannoli and sprinkle ends with pistachio praline and dust with icing sugar.

Photography: John Paul Urizar