CANNOLI
Preparation time 10 mins plus 1 hour chilling
Cooking time 25 mins
Makes approx. 30
400g baker’s flour
½ cup caster sugar
¼ tsp fine salt
75g cold unsalted butter, grated
2 free-range eggs
1 free-range egg yolk
150ml dry white wine
1 cup milk
1 Tbsp cornflour
1 tsp vanilla paste
Finely grated zest of 1 orange
1 cup ricotta
¼ cup dark chocolate, finely chopped
Vegetable oil, for deep-frying
Chopped slivered pistachios and icing sugar, to serve
STEP 1 Mix flour, half of the sugar and the salt in a large bowl, then add butter and rub with fingertips until combined. Combine 1 egg with the yolk and wine, add to flour mixture and mix until a smooth dough forms. Cover with plastic wrap, refrigerate for 1 hour.
Pour milk into a small saucepan and bring to a simmer on medium heat. Whisk remaining egg and sugar with the cornflour, vanilla and orange zest in a bowl, pour in warmed milk, stir to combine. Return to saucepan and simmer until
