Cannoli siciliani

Method

1. 1 Knead the flour with sugar, salt, cocoa powder, lard, egg whites, and Marsala wine until a firm dough is formed. Cover and let it rest for 1 hour.
2. 2 Strain the ricotta cheese through a sieve, then mix it with powdered sugar and chopped dark chocolate, and refrigerate until thickened.
3. 3 Roll out the dough very thinly, cut it into a circular disc, then wrap it around the metal tube, and brush egg white at the joint to seal it tightly.
4. 4 Deep-fry at 180 degrees for about 2 minutes until the crust is puffed up and golden brown, then let cool and remove the tube.
5. 5 Inject the ricotta filling into both ends of the pastry shell just before serving to keep the shell crispy.
6. 6 Sprinkle powdered sugar on top and serve immediately.

With an appliance

• Air fryer 59 min

  Replace step 4: spray oil both inside and outside the cannoli wrapped in the tube, fry at 190 degrees for 8 minutes, flip at the 4th minute; only pump in ricotta right before serving in step 5.