CANNOLI
Preparation time 10 mins plus 1 hour chilling
Cooking time 25 mins
Makes approx. 30
400g baker’s flour½ cup caster sugar¼ tsp fine salt75g cold unsalted butter, grated2 free-range eggs1 free-range egg yolk150ml dry white wine1 cup milk1 Tbsp cornflour1 tsp vanilla pasteFinely grated zest of 1 orange1 cup ricotta¼ cup dark chocolate, finely choppedVegetable oil, for deep-fryingChopped 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 thickened. Cool.
