Now for the best part, the cannoli! I would suggest making these on a weekend, and definitely invite a group of friends over because you'll want the "oooh's and aaah's" as a reward for your hard work. Unless, of course, the heavenly taste of the cannoli is enough, then by all means curl up on the couch with the whole batch and devour them. Just be sure to have a glass of red wine afterwards, because as Italian tells me, that's the secret to staying slim (and I'm not about to argue with that logic!)
300g cake flour
30g butter, softened
15g cocoa powder
1 tsp ground coffee
1 tbsp sugar
pinch of salt
1 glass white wine or marsala
1 egg white, for brushing
oil, for deep-frying
125g castor sugar
Combine the flour, butter, cocoa, coffee sugar and salt then gradually add the white wine or marsala until a stiff pliable dough forms (the dough should be a similar consistency to pasta dough).
Knead the dough until smooth and elastic then cover and rest for 10 minutes.
- The cannoli shells can be stored for up to a month in an airtight container. To get them super crispy again, pop the shells into the oven for a few minutes.
- The ricotta filling can be freezed - simply freeze the mixture in a ziplock bag.