Cannoli with mascarpone cream

  • 150 g flour
  • 1.5 tbsp dark muscovado
  • 0.5 tsp cocoa powder
  • 0.25 tsp cinnamon
  • 0.25 tsp salt
  • 8 cl Marsala wine
  • 4 tbsp olive oil
  • 1 egg white, lightly beaten
  • Icing sugar for sprinkling


  • 250 g mascarpone
  • 150 g ricotta
  • 50 g icing sugar
  • 1 tsp vanilla sugar
  • 0.5 tsp cinnamon
  • Sea-buckthorn jam


Put the flour, sugar, cocoa powder, cinnamon and salt into a mixer bowl. Add the wine and oil and mix into dough. Place the dough on a table and knead until it is smooth and elastic (about 5 minutes). Wrap in cling film and refrigerate for 30 minutes. Roll the dough so that it would become thinner and cut into circles. Heat some oil in a deep-fryer (if you do not have a deep-fryer, use a pan), wrap the circles of dough around cannoli tubes and place them in hot oil. Fry until the dough is golden (about 1 minute).

Mascarpone cream

Combine all the ingredients of the filling. Cover with cling film and refrigerate for a few hours. Put the mixture into a pastry bag and pipe it into cannoli shells. Place the filled cannoli on a plate, cover with some sea-buckthorn jam and icing sugar and serve.