Serve soon after filling.Check out my other items e sure to visit MY EBAY Page! You Get All 16 Discs! KK#0201"KARAOKE KURRENTS EDITION(6 DISCS. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios.These will keep for 2-3 days in an airtight container. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister.
Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. Read our guide on how to deep-fry safely to avoid accidents in the kitchen. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Heat the oil and keep an eye on it until it reaches 180C. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. (Can be made ahead and fried the next day.) Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Add the butter and rub it into the dry ingredients until there are no more lumps. Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt.
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