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Roll the dough into a disc, cover with plastic, and refrigerate for 24 hours. Heat a few inches of oil in a deep pot to 350 F (180 C). Prepare cannoli tubes by greasing lightly with vegetable oil. Unwrap, lightly flour, and roll discs of dough very thin, about 1/13-inch (2 mm).

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Step 1. For the cannoli, sieve the flour into a bowl. Add the salt, sugar, cinnamon and cocoa powder and whisk with a fork to mix. Step 2. Add the butter and rub into the flour with your fingertips, until the mixture resembles fine breadcrumbs. Step 3. Add the egg yolk and Marsala and mix together with a small palette knife to a stiff dough.

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Set the sieve over a bowl and refrigerate for at least 2 hours. If the ricotta cheese you're using is very dry, this step can be omitted. Use a food processor to combine ricotta cheese, powdered sugar, and ground cinnamon. Transfer the mixture to a mixing bowl then stir in the candied orange and chocolate chips.

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How to make Cannoli Cream. Using an electric mixer, whip the mascarpone in a large bowl until creamy (1-2 minutes). Add the ricotta cheese, superfine granulated sugar (castor sugar), lemon zest (or orange zest), and vanilla extract to the mascarpone. Mix by hand until well combined.

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Squeeze out any excess moisture in cheesecloth. Place the ricotta into the bowl of a stand mixer and beat on high for 5 to 7 minutes until light and fluffy. Add sugar, orange zest, chopped citron.

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How to make the filling. Put the drained ricotta and powdered sugar in a mixing bowl and mix together until combined (photos 17-19). Fill a piping bag with the mixture and pipe it into the cannoli shells. Add a slice of candied orange to each end, serve (photo 20).

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Take the dough out of the bowl and knead on a floured surface for an additional 10 minutes. Shape the well mixed dough into a ball and transfer to a bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours. Heat a large pot with 1 ½ inches vegetable oil to 345 - 355 degrees.

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Step 2 In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form. Step 3 In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered.

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The filling is even better on day 2. 2 ½ ounces shaved chocolate or very small chocolate chips, Zest of 1 orange. Cut the tip off of the piping bag, letting any excess moisture drain off. Fill the cannoli shells from both ends making sure they are completely filled. Dust with powdered sugar if desired and serve.

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Combine ingredients. Combine ingredients in a mixing bowl. Fold in the mini chocolate chips. 3. Place the filling in a pastry bag. Pipe the filling into each cannoli shell. 4. Garnish. Dip each end of each cannolo into the mini chocolate chips and gently dust with powdered sugar.

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Step 1: mix the ricotta. To get the cannoli filling extra creamy, I suggest whipping the ricotta with a handheld mixer. Just combine the drain ricotta, powdered sugar, and orange zest in a bowl and use a mixer to mix together for about two minutes. You can also use a food processor for this.

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Mix together ricotta, mascarpone, vanilla and sugar. Add in chocolate chips and orange zest. Stir to combine. Mix: In a large bowl, mix to combine the ricotta, mascarpone, vanilla extract, and powdered sugar. Set aside. Cream: In a stand mixer or with a hand mixer, beat the heavy cream until stiff peaks form.

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Step 2. Turn out dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form dough into a disk and wrap tightly in plastic wrap, then let stand at room.

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Place the cheese in a cheesecloth or a colander and allow it to drain in the refrigerator for 1 hour. Make the filling. In a large bowl, add the drained ricotta, powdered sugar, mini chocolate chips, and orange blossom water. Mix until fully combined and smooth.