WHAT TO DO

For the Cannoli pastry

Whisk butter, sugar and egg with an electric mixer to combine.

Whisk in the Marsala or Port then using a dough hook mix in the flour and work with the mixer until a smooth dough is formed.

Wrap in plastic wrap and rest for 1 hour minimum in the fridge although overnight is best.

Roll dough out in a pasta machine until 2mm thick. Cut into 10 cm-diameter circles, brush edges with water and wrap around a cannoli form.

Deep-fry in clean oil for 30 seconds until cooked. Drain on paper towel and remove cannoli forms. Refry in oil until the entire shell is cooked.

For the Cannoli filling

For filling, whisk ricotta, honey and sugar in an electric mixer for 2 minutes until smooth. Fold in remaining filling ingredients except the crushed pistachio and chill.

To assemble

Fill a piping bag with the cream. Snip the end of the bag off and fill the cream into the shells. Dip the ends of the Cannoli in the crushed pistachio.