For the cannoli:
8 tbsp melted, unsalted butter 680g flour
1 cup icing sugar
3 egg yolks
1 cup marsala
1 egg, beaten
For the filling:
300g Sicilian ricotta
30g icing sugar + some for dusting
½ cup chopped pistachio kernels
½ cup candied orange zest slices
1. Rub butter into flour, add eggs, yolks, sugar and marsala, knead to form a dough. Wrap in cling film and rest in fridge for at least 30 mins. Roll dough out in a pasta machine until 1mm thick. Cut into 10cm diameter circles and brush edge with beaten egg and wrap around a cannoli form. Deep fry cannoli shells until golden brown. Drain on paper towel and remove cannoli forms.
2. For filling, beat ricotta and sugar until very smooth. Fold in mascarpone. Fold in pistachios.
3. Pipe cannoli with filling and pipe a tiny bit of filling on top of cannoli.
4. Stick 2 slices of candied orange to the filling on top and dust with icing sugar.