Tell me if there is a cake better than cannoli … the answer is no!
It ‘s a wonderful dessert like  wonderful is the landfrom where they come: the sicily, my heart
remained tied to those colors, those flavors, those sounds … its people so friendly and cute ….
One of these days I take a plane and go!
In the meantime, I am writing the recipe, I have always adapted to my personal tastes,
for example, we do not put the candied orange peel …

Recommended wine:
Duke of Salaparuta Baglio Florio Marsala,
Elegant, stylish and unique flavor lingering.

And now … LIGHT THE FIRES!

INGREDIENTS:

For 10 cannoli

300g flour

-30g Icing sugar

-25g Butter

-15g Cocoa powder

-A glass of dry Marsala

-1 Pinch of salt

-1 egg

For the filling:

400g ricotta

-150g Icing sugar

-50g Of dark chocolate into small pieces

-Oil Peanut frying

WEAR THE APRON, wash your hands, BEGIN!

Sift the flour, add the sugar, salt, cocoa powder,, the egg, then the butter and marsala.
Knead until the dough will not be elastic and soft .
Form a ball, wrap in plastic wrap and let rest in refrigerator for 1 hour.
Prepare the stuffing,
sieve the ricotta and add the sugar,
then assembled everything with the whisk until creamy swollen and shiny,
add the chocolate into small pieces, fold the cream in the fridge well covered.
Take the dough and knead with a rolling pin until you get a thin sheet,
with the pastry cutter cut out oval shapes and wrap them around the shapes
for cannoli, sealed the edges to the center with a little of egg white.
Heat the oil and when it reaches 170 ° fry the cannoli with any form,
drain them on absorbent paper, once cold take away them from the form.
Fill cannoli only at the time of eating, otherwise the pasta you could soak.
To make them even more delicious you can dip the ends in chopped hazelnuts.

Et voila … the cake that enchants the palate!