2 h 0 min

Step 1

Add to a bowl flour, sugar, cocoa powder, salt, butter, egg yolk, marsala wine, vinegar, and mix until the mixture forms crumbs. Then transfer to a work surface and knead until a smooth, uniform dough forms. Wrap the dough tightly in plastic wrap and refrigerate for an hour. Resting the dough is crucial, so don’t skip this step!

Step 2

Now for the filling: In a bowl, combine heavy cream, ricotta, mascarpone, powdered sugar, orange zest, and vanilla extract. Whip with a hand mixer until soft peaks form. Transfer the mixture to a piping bag and refrigerate until ready to use.

Step 3

Back to the dough: Work with one small portion at a time. Flatten the dough slightly, then pass it through the pasta machine starting at the widest setting. Gradually reduce the thickness setting with each pass until you reach the thinnest notch.

Step 4

Using a cookie cutter, cut out circles about 3.5 inches in diameter. Oil each cannoli mold, then wrap a dough circle around it. Seal the edges using a paste made from equal parts flour and water, which acts as your glue.

Step 5

In a small pot, heat the oil to 320°F (160°C). Fry the cannoli for about 4 minutes, or until golden and crispy. Then, transfer them with tongs to a wire rack to cool and maintain their crispiness (avoid using paper towels).

Step 6

Allow the cannoli to cool to room temperature before filling. If you're not filling them right away, store them in an airtight container after they've cooled completely, and fill them just before serving.

Step 7

Fill each cannoli with the filling by first piping halfway from one side, then filling the rest from the other side. Dip the ends in crushed pistachios and finish by dusting with powdered sugar.

Step 8

YASSS!