Cannoli

Step 1: Mix 7 oz plain flour, ⅔ oz caster sugar, 1 tsp cocoa powder, ¼ tsp ground cinnamon and ¼ tsp salt. Rub in ⅞ oz butter, then add the yolk of 1 egg and ¼ cup Marsala wine. Knead for 5 minutes into a firm, smooth dough. Wrap and rest 1 hour. Keep the egg white.

Step 2: Press 1 ⅛ lb sheep's or cow's milk ricotta through a fine sieve and beat with 4 oz icing sugar until smooth. Fold in 1 ¾ oz dark chocolate chips and 1 oz candied orange peel. Chill.

Step 3: Roll the dough very thin (2 mm), using a pasta machine if you have one. Cut 10 cm circles, re-rolling scraps. You should get about 12.

Step 4: Grease the cannoli tubes lightly. Wrap a circle loosely around each tube, brush the overlap with egg white and press firmly to seal. Common mistake: wrapping too tightly; the shell shrinks as it fries and becomes impossible to slide off.

Step 5: Heat 4 ¼ cups sunflower oil to 350°F. Fry 3 or 4 at a time for 2 minutes, until deep golden and covered in small blisters. Lift out with tongs and drain upright on kitchen paper.

Step 6: When cool enough to handle (1–2 minutes), twist the tubes out gently, holding the shell in a cloth. Let the shells cool completely; they keep for 3 days in an airtight tin.

Step 7: Just before serving, pipe the ricotta cream into each shell from both ends. Dip the ends in 1 oz pistachios and dust with icing sugar. Eat within an hour.