Start this recipe by preparing the ricotta filling. Place the ricotta, whipped cream, icing sugar, orange zest and vanilla essence together in a medium sized bowl and mix together using a large spoon. Finally, fold in the whipped cream, chocolate chips, cinnamon, chopped pistachios and aniseed liqueur. Cover the bowl with cling film and place in the fridge to chill while you prepare the zeppoli. To make the choux paste for the zeppoli, melt together the butter or margarine, milk, sugar and salt in a small saucepan. When the mixture has begins to boil, add in the flour and mix to a smooth paste. Lower the heat and cook the mixture for a few minutes, stirring constantly till the paste falls off the sides of the pan. Add in the eggs, one at a time, and beat thoroughly to a smooth paste. Leave the choux paste to cool while you heat the vegetable oil in a medium sized saucepan. When the oil is hot enough for frying, carefully drop spoonfuls of the choux paste into the oil. The choux paste will puff up immediately. Using a slotted spoon, carefully turn the zeppoli around in the hot to obtain an even colour all around. When the zeppoli are golden brown, remove them from the hot oil and leave them to cool down on kitchen towel to remove any excess oil. When the zeppoli have cooled down completely, you can fill them 2 ways, with a tablespoon or with a pipping bag. If you’re using a tablespoon, make sure you cut the zeppoli in half and fill them with the prepared ricotta filling. If you are using a piping bag, cut a small incision in the side of the zeppoli before filling. Place the filled zeppoli on a serving plate and decorate with a good drizzle of honey, crushed pistachios and a dusting of icing sugar.