Cannoli singular

Cannoli are crisp, bubbly, fried Italian pastries, traditionally filled with creamy ricotta. 4in plain round cutter, cannoli moulds, a piping bag and large star nozzle. Add the butter and rub in with your fingers until cannoli singular resembles fine crumbs.

4in round cutter, cut out six rounds. CAUTION: hot oil can be dangerous. 45 seconds per batch, or until the dough is golden and bubbly. Once cool enough to handle, remove the cannoli by gently twisting the moulds, being careful not to break the pastry. Line a baking sheet with baking paper.

Melt the chocolate in a bowl over a small pan of simmering water. Dip each end of the cannoli in the melted chocolate, holding them at an angle so the chocolate coats the edges, then place on the lined baking sheet. When you have dipped all the cannoli, place the baking sheet in the freezer to set the chocolate. To make the filling, squeeze the ricotta in a muslin cloth to remove any excess liquid. Beat together with the mascarpone until light and fluffy.