Start this recipe the day before serving. Ensure you have Cannoli forms; these are used to hold the pastry in shape while the cannoli fry. For the pastry, combine all the ingredients in a large bowl or use a stand mixer to form a dough. Remove from the bowl, wrap in plastic wrap and pop in the refrigerator overnight.

For the filling, whisk the ricotta and sugar together for 2 minutes until smooth, then lightly fold in the choc chips. Spoon into a piping bag and chill in the refrigerator.

Preheat a deep fryer or large saucepan of oil to 180 degrees. Roll out the dough on a lightly floured surface until 1mm thick, and cut out ten 10cm circles. Brush the eggs with beaten egg wash. Wrap the pastry around the cannoli forms and fry for 1-1 1/2 minutes, turning halfway through the cooking, until a dark blonde colour. Drain on a paper towel and remove the cannoli forms.

Pipe the filling from one end to the centre, then repeat from the other end, then dip each end in the ground pistachios. Finish with a dusting of icing sugar.