A classic Sicilian snack that makes an impressive dessert from Marco Terranova at Santini for Taste of Edinburgh
1. To make the dough, sift the flour and cocoa powder into a bowl. Stir in the coffee, sugar and salt. Make a well in the centre, add the butter and rub into the flour mixture.
2. Stir in the Marsala or Port and mix until the dough comes together in a ball. Knead until smooth. Alternatively, prepare in a food processor. Wrap in cling film and leave for 1 hour at room temperature.
3. Either roll out by hand, or use a pasta machine, until 2.5mm thick. Cut into 8cm squares. Place cannelloni moulds, or 2.5cm metal cylinders, diagonally across each dough square.
4. Roll the dough around the moulds and stick the last corner with egg wash. Very carefully deep fry the cannelloni in a preheated fryer at 170C for 5 minutes each.
Do not leave hot oil unattended or allow oil to overheat.
5. Once cooked, lift out with tongs and leave to cool on kitchen paper to drain off the excess fat. When cool remove the moulds.
6.To make the filling, mix the ricotta with sugar, chopped chocolate and cinnamon. Use a piping bag pipe fitted with a plain nozzle to pipe the filling into the cannelloni.
7. Arrange on a plate and decorate with some finely chopped pistachio nuts and sifted icing sugar to serve.
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Recipe © courtesy of Marco Terranova at Santini
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