Step 1

Lightly grease and flour 18 Cannoli Tubes. Or use rolled up aluminium foil. 5 Minutes before removing the dough from the fridge Pre-heat oven to 350F / 180C.

Step 2

In a medium bowl whisk together flour, sugar and cocoa make a well in the middle and add the butter (start with 1 tablespoon if too dry add the remaining tablespoon), egg and wine mixing with a fork. Move the dough to a lightly floured flat surface and gently knead to form a smooth compact dough.

Step 3

Wrap the dough in plastic and refrigerate for 20 minutes. Remove the dough from the fridge. Roll dough out very thin* and cut with a round cookie cutter (3 1/2" / 9 cm), wrap the pastry so that it overlaps and seal by brushing with a little egg white (beat slightly) or water to seal the edges. Bake for approximately 15 minutes or until pastry is golden.Let the shells cool before filling, they should be filled just before serving.

Step 4

In a small pot mix the gelatine and 3 tablespoons of cream, let sit for 5 minutes. Then heat on low/medium until gelatine melts, do not boil. Add a tablespoon of mascarpone creamed mixture and stir to combine.

Step 5

Beat the remaining cream, mascarpone and sugar until soft peaks form, then add the gelatine mixture and pureed strawberries, beat on medium until combined 30 seconds. Place in a bowl cover with plastic and refrigerate for at least 4 hours or until thickened.

Step 6

Beat mascarpone, cream and sugar until very thick, fold in chopped strawberries. Refrigerate until ready to use.

Step 7

With a large tip fill a pastry bag with filling and fill cooled pastry shells. Dust with powdered sugar or drizzle with melted chocolate. Serve immediately.