40min · 8 servings
Ingredients
For the Cannoli Shells:
• 8 gyoza wrappers
• 1 egg white
• Vegetable oil, for frying
• 50g coffee flavoured dark chocolate
For the Filling & Garnish:
• 250g ricotta
• 125ml double cream
• 75g mascarpone
• 35g icing sugar
• 2 tsp instant coffee, dissolved in tsp boiling water
• 2 tsp marsala
• Cocoa powder
• Icing sugar
Instructions:
For the Cannoli Shells:
• Fill a deep saucepan or deep fat fryer with vegetable oil and heat to 190c.
• Take a gyoza wrapper and wrap it around a metal cannoli tube, using a little egg white to stick it together well. Repeat until you have 8. Working in batches, carefully lower the tubes into the hot oil and fry for 1-2 minutes or until golden brown all over and the pastry blisters and bubbles. Remove with a