Fast Ed’s homemade cannoli

Mix flour, half of the sugar and the salt in a large bowl, then add butter and rub with fingertips until combined. Combine 1 egg with the yolk and wine, add to flour mixture and mix until a smooth dough forms. Cover with plastic wrap, refrigerate for 1 hour.

Pour milk into a small saucepan and bring to a simmer on medium heat. Whisk remaining egg and sugar with the cornflour, vanilla and orange zest in a bowl, pour in warmed milk, stir to combine. Return to saucepan and simmer until thickened. Cool.

Whisk ricotta until smooth, then fold into custard with chocolate.

Roll out dough to 3mm thick with as little flour as possible, dock with a fork, then cut into 10cm discs. Grease 6 metal cannoli tubes, wrap dough discs around tubes, using a little water to seal. Heat vegetable oil in a large saucepan until it reaches 180°C on a cooking thermometer. Cook dough, turning several times, for 2 minutes or until puffed and crisp.

Drain on paper towel, then remove tubes. Repeat with remaining dough discs, re-greasing tubes after each batch, until all dough is used.

Fit a piping bag with a large plain nozzle, then fill with ricotta mix and pipe into cannoli. Sprinkle ends with pistachio and dust with icing sugar.