Start this recipe by preparing the pastry for the cannoli sheets. Place the flour, sugar, cocoa and salt in a bowl, then mix in the butter, eggs, wine and vinegar until all ingredients are mixed well. You should be able to shape the pastry into a large ball. Wrap the pastry up in cling film and allow to rest in the refrigerator for at least 1-2 hours. After this time, remove the pastry from the refrigerator and roll it out with a rolling pin, making sure you sprinkle your table and the rolling pin with flour as work through the dough. You will need to roll the dough to a thickness of about 2 millimeters. Cut out uneven strips using a fancy cutting wheel. Place the strips well apart on lightly floured trays. Next, heat up the oil in a large pan and deep fry the pastry pieces in the hot oil until a golden brown in colour. Do not put too many in the oil to cook at the same time. When golden brown, remove from the oil and place on kitchen towel to absorb any excess oil. Meanwhile, prepare the filling by mixing together the ricotta, caster sugar, orange zest and vanilla essence. Finally, fold in the chocolate chips, cinnamon and chopped pistachios. To serve, place the filling in small bowls and place the crispy cannoli pastry strips around. Dust with icing sugar and sprinkle over a few chopped pistachios.

Serves 4

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