Sicilian cannoli

Method

1. Leave the ricotta overnight in a colander over a bowl in the fridge, so all the moisture drains out.
2. Mix the drained ricotta with 80 g icing sugar: 20 sec / speed 4. Fill a smooth piping bag with it and keep it cool.
3. Put the flour, butter, eggs, 40 g icing sugar, cocoa, Marsala and the salt in the bowl and work into a dough in 40 sec / speed 6. Shape into a ball, place in a floured dish and let the dough rest in the fridge for at least 30 minutes.
4. Roll the dough out to about 5 mm and cut out circles of 6 to 7 cm. Fold each circle around a cannoli tube and press the seam closed with a wet fingertip. Carefully deep-fry until golden brown, drain on kitchen paper and only remove the tubes once everything has cooled.
5. Pipe the tubes full of the ricotta filling and finish the ends with candied orange peel. Serve immediately, that is when they are at their best.