Lemon pistachio cannoli
Ingredients
- 300g plain flour, plus extra for dusting
- 50g caster sugar
- ¼ teaspoon bicarbonate of soda
- 1 pinch of ground cinnamon
- 1 lemon
- 4 tablespoons marsala wine
- 1 large free-range egg
- 4 tablespoons butter
- 2 litres sunflower oil
- FILLING
- 150g icing sugar, plus extra to serve
- 400g ricotta cheese
- 150g mascarpone cheese
- 150g Greek-style yoghurt
- 2 lemons
- 1½ tablespoons candied lemon peel
- 75g pistachios
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