Preparation

To prepare the Sicilian cannoli, start with the wafer. In a bowl, pour the flour, sifted cocoa, sugar, salt and cold lard. Take the egg, beat it lightly and use 20 g of it to put in the bowl with the other ingredients, keeping the rest aside to brush on the cannoli later.

Add the marsala and vinegar, then start kneading with your hands. Transfer the dough onto the work surface and knead it for about ten minutes until it becomes smooth. Cover with cling film and let it rest in the fridge for about an hour. Take it out of the fridge and leave it at room temperature for 30 minutes.

Divide the dough in half and lightly flour both sides. Mash well with your hands and then place the piece between the rollers of the pasta machine. Fold the sheet several times, gradually decreasing the thickness, until the desired thickness is reached. Divide the sheet in half, trim the edges and use a pastry cutter with a smooth blade to cut out 10×10 cm squares. Take a square of dough and place it on your hand, spread it slightly and gently with your thumbs.

In the middle, place a steel cylinder and roll one flap of dough over the cylinder, brush the other flap with egg and join it with the other flap. Form the first cannoli and continue like this with the whole dough. Heat the oil to a temperature of 180° and fry the cannoli one at a time, placing them on a skimmer and keeping them submerged for a few moments. Drain, transfer to a tray lined with kitchen paper and leave to cool completely.

Meanwhile, prepare the filling by sifting the ricotta cheese into a bowl. Add the icing sugar, vanilla and grated lemon zest and mix well. Using a piping bag, fill the cannoli from the base to the top. Finally, sprinkle the ends of the cannoli with chopped pistachios or chocolate chips and serve.