Step 1

FOR THE CANNOLI: Whisk the flour, cocoa powder, coffee and sugar in a large bowl and add a pinch of salt. Cut softened butter into 1/2” pieces and add to the bowl, along with the Marsala and white wine, then knead until a smooth dough forms. Cover with plastic wrap and place in the refrigerator for 2 hours.

Step 2

Roll out the dough. Cut 16 circles (4” in diameter) and roll each one into an oval shape. Wrap each oval around a greased 1” cannoli mold, lapping the opposite edges over one another. Seal the edges by brushing with egg whites. Heat oil to 340°F and deep fry the dough for a couple of minutes; drain on kitchen paper and let cool completely.

Step 3

FOR THE FILLING: Beat the ricotta with a whisk until soft, then add the powdered sugar. Combine with the chopped candied orange peel, chocolate chips and 2 Tbsp. orange blossom water. Fill the cannoli shells, dip the ends in the pistachios and top with powdered sugar.