CANNOLI

Ingredients
For the rolls
9 oz of flour
1 tbsp of caster sugar
1 teaspoon of bitter cocoa
1 1/2 oz of margarine
1 tbsp of marsala wine
1 white of egg
icing sugar
salt
vegetable oil
For the ricotta cream
1 lbs of sheep ricotta
5 oz of caster sugar
1/2 teaspoon of vanilla essence
2 oz of chipped
dark chocolate
salt.
Preparation
Mix the flour with margarine, sugar, cocoa, Marsala wine and salt adding the necessary water to make the mix smooth.
Put the pastry in the plastic wrap and leave it in the fridge for about 1/2 hour.
Roll out the dough and cut some pieces in oval shape; then toll them up around the special aluminium tubes, sealing the edges together with the beaten white of the egg with some drops of water.
Deep fry the rolls in hot oil, strain and put them on kitchen paper, slip the aluminium tubes out only when the fried rolls are completely cold.
Mix the ricotta with the sugar, the vanilla essence, and the salt adding, if desired, the chocolate chips.
A few minutes before serving fill the empty rolls with the ricotta mixture and sprinkle with icing sugar.