Sicilian Cannoli

Ingredients

• Type 00 flour, 250 g
• 60 g of powdered sugar
• 1 kg of fat
• 1 tablespoon of unsweetened cocoa powder
• 1 tablespoon of ground cinnamon
• 1 tablespoon of instant coffee
• First egg
• 1 egg yolk
• 30 ml of Marsala
• Goat cheese, ricotta, 800 g
• 300 g of sugar
• orange (just the peel for rap), 1
• 80 g of dark chocolate chips or candied fruit, diced
• 24 cherries, candied
• 24 metal cylindrical molds for Sicilian cannoli
• fine-mesh sieve
• Socket bag
• Clear film
• rolling pin with a smooth edge
• Colino
• ball
• Brush
• Roll
• to grate
• Box with lid for refrigerator

In a bowl, combine the flour, salt, cinnamon, ground coffee, cocoa, and 30g of powdered sugar. Add 40g of butter, one whole egg, and grated orange zest. Then, add the marsala, mixing gradually until a smooth and even dough forms. Wrap the dough in cling film and let it rest in the refrigerator for an hour.

Next, roll out the dough using a rolling pin to create a thin sheet, then cut out 24 diamond-shaped pieces that you can roll over the metal cylinder molds. After applying a thin layer of egg yolk to the edges of the diamonds, overlap them.

Heat the remaining oil paint in a pot and fry all the remaining patties wrapped in the metal molds. Place them on paper towels to cool. Once cooled, carefully remove the molds.

Place the ricotta in a sieve set over a bowl and refrigerate. Add the sugar and mix, then cover the bowl with cling film and refrigerate for an hour. Next, strain the mixture by pressing it through a fine-mesh sieve over a bowl to obtain a smooth cream. Then, add the chocolate chips or chopped dried fruits and mix well. Store the ricotta cream in a sealed container in the refrigerator.

Just before serving, fill the shells with the ricotta cream, using a piping bag with a smooth, wide tip. Finish by garnishing the cannoli with a halved candied cherry on each side, and sprinkle with powdered sugar.