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Add the icing sugar, cinnamon, unsweetened cocoa powder, coffee powder and fine salt. Mix with a wooden spoon, then add lard or butter (at room temperature), depending on what you have chosen as an ingredient. Step 2) - Add the egg and stir, mixing the ingredients. Finally add the Marsala wine.
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Heat 4 inches of oil in a large dutch oven or deep fryer until it is between 350°F and 375°F. Carefully transfer 3-4 cannoli forms with dough into the hot oil with tongs. Cook for 2-3 minutes until golden brown, then carefully remove and transfer to a wire rack set over a baking sheet to drain and cool.
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Take the dough out of the bowl and knead on a floured surface for an additional 10 minutes. Shape the well mixed dough into a ball and transfer to a bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours. Heat a large pot with 1 ½ inches vegetable oil to 345 - 355 degrees.
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Aim for about 1/16" or 1-2 mm thick. Lightly grease the cannoli tubes and then wrap the dough around the tubes. Seal the dough by applying a little egg white, between the dough, where they meet, without getting any on the tubes. When cooking the cannoli tubes in hot oil, they will try to float to the top.
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Step 2 In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form. Step 3 In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered.
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Using an electric mixer, whip the mascarpone in a large bowl until creamy (1-2 minutes). Add the ricotta cheese, superfine granulated sugar (castor sugar), lemon zest (or orange zest), and vanilla extract to the mascarpone. Mix by hand until well combined. Don't overmix.
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Make the filling: Line a sieve with a layer of cheesecloth, and set over a bowl. Spoon ricotta into sieve. Cover, and let drain in the refrigerator overnight. With an electric mixer on medium speed, beat ricotta and confectioners' sugar until fluffy. Beat in chocolate chips, vanilla, zest, and lemon juice.
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Place the flour and salt in a bowl and add the butter. Using a pastry cutter or 2 knives, cut the butter into the flour. Add the sugar, cocoa, coffee, and cinnamon (if using) and work to combine. Gently mix in the eggs, Marsala, and vinegar and then knead until you obtain a firm dough.
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Lightly brush the cannoli forms with vegetable oil and then wrap the cannoli dough around each form. Brush the edge where the ends meet with egg white and press gently to seal. Fry the shells at 350°F for about 1 minute on each side until golden brown and crispy. Only fry 4-5 at a time so as not to crowd the pan.
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Before sealing each cannoli, brush edges with egg wash at the end to ensure the cannoli is sealed. Repeat for all cannolis and place on a sheet tray ready to fry. Make cannoli filling by whisking all ingredients in a bowl. Place in a piping bag fitted with a large star tip and refrigerate until ready. Fry each cannoli for 1 - 2 minutes.
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Once the composition has the right density, add the chocolate chips (or, if you prefer, candied pumpkin cubes). Mix and place the cream cheese in the refrigerator, inside a container with a lid. . Take the dough for the cannoli shells and place it on the table. Use a rolling pin to create a thin 1-2 mm pastry.
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For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk.
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Using a spatula, carefully scrape the mixture into pastry bag fitted with a 1/2 inch open tip. Use at once, or refrigerate until needed; filling can be made up to 24 hours in advance. When ready to serve, pipe the filling into one end of cannoli shell, filling shell halfway, then pipe into other end.
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If the mixture feels dry, add the additional 2 tablespoons of wine, 1 tablespoon at a time. 2 Turn the mixture out onto a clean countertop and knead for 2 to 3 minutes until combined, smooth, and elastic. Divide the dough in half and wrap in plastic wrap. Allow the dough to rest at room temperature for at least 1 hour.
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Transfer to a lightly greased medium bowl; cover and let stand at room temperature for 1 hour or in refrigerator for up to 24 hours. Remove dough from bowl, and place on a heavily floured work.
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Make the cannoli cream. Combine 12 ounces strained ricotta cheese, 2 ounces grated dark chocolate, ¾ cup confectioners' sugar, ½ teaspoon cinnamon, and 3 ounces chopped candied fruit. Roll out the dough. Take the dough out of the fridge. Dust the countertop with flour and roll out the dough thinly (about ⅛ inch thick).
