Cannoli

Instructions

1. Set 130 g of sheep's milk ricotta in a fine sieve over a bowl, cover and leave in the fridge for at least 4 hours, ideally overnight, so the whey drains off completely, a wet ricotta will never hold a pipeable cream.
2. On a board, mix 60 g of type 00 flour with 1 tsp of caster sugar, 0.25 tsp of cocoa, 1 pinch of cinnamon and 1 pinch of salt. Rub in 5 g of soft lard, then add 25 ml of dry Marsala a little at a time and work to a firm, slightly stiff dough. Knead hard for 10 minutes until glossy and elastic, wrap tightly and rest at room temperature for 1 hour.
3. Beat the drained ricotta with 30 g of sifted icing sugar with a spatula, not a whisk, until completely smooth and creamy, then fold through 10 g of dark chocolate chips. Cover and keep in the fridge.