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1
Note: To make this classic dessert correctly, it is essential to have metal cannoli tubes
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In a large bowl, combine the flour, cinnamon, sugar, and cocoa pwdr and cut in the butter with 2 knives or possibly a pastry cutter, till the mix resembles coarse crumbs.
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3
Add in the Marsala and shape the dough into a ball.
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4
Wrap the dough in plastic and chill.
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5
In a 3 1/2-qt pot, heat the canola oil to 350 degrees.
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6
In a mixing bowl, stir together the ricotta, sugar, vanilla, orange zest and chocolate chips till well-mixed.
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7
Spoon into a pastry bag with an open tip and place in the refrigerator.
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8
Remove the dough from the refrigerator and divide into 4 pcs.
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9
Roll one piece onto a flat surface with a rolling pin to a 1/16-inch thickness.
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10
Using a cookie cutter, cut 4-inch circles from the dough.
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11
Using the rolling pin, roll each circle into an oval and wrap each oval lengthwise around a metal form, sealing the edges with egg whites.
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12
Flare the edges open with fingers.
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13
Gently drop the cannoli shells into the warm oil and fry till dark golden, about 2 to 3 min.
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14
Remove from the oil with a slotted spoon and allow to drain on paper towels.
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15
When the cannoli are cold sufficient to touch, twist the molds away from the shells.
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16
The shells may be made one day in advance and allowed to rest, unfilled and uncovered.
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17
To complete the cannoli, stuff with ricotta cream, dust with powdered sugar and serve.
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18
This recipe yields 4 servings.
