Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Dan Pepperell's Cannoli Food Dan Pepperell's Cannoli Preparation time 15 minutes + 1 hour cooling Cooking time 3 minutes Serves 10 Ingredients 330g flour 12g cocoa powder 45g icing sugar 45g soft butter 120ml Marsala Ricotta Cream 250g dry ricotta 75g icing sugar Pinch sea salt Method 1. Sift flour, cocoa and icing sugar together and mix until combined. 2. Add butter, marsala and a pinch of salt. Mix until well combined. 3. Wrap in cling film, rest in fridge for 1 hour. 4. Roll out with pasta roller and cut into 9cm square. Wrap around cannoli roll and deep fry at 165ºC for 3 minutes. Ricotta Cream 1. Mix well with no lumps. 2. Fill cannoli and sprinkle ends with pistachio praline and dust with icing sugar. Photography: John Paul Urizar Food Preparation time 15 minutes + 1 hour cooling Cooking time 3 minutes Serves 10 SHARE WINE MATCH See More You might also like Food Lyndey Milan's gluten-free crumble with pickled apple and date Words by Lyndey Milan on 2 Jan 2017 Food Troy Rhoades-Brown's malt cookies with ice cream Words by Troy Rhoades-Brown on 24 May 2019 Food Zumbo’s salty chocolate buns