Ingredients

Method

1. Cut shortening into flour until it resembles coarse crumbs.
2. Fold in sugar and cinnamon.
3. Gradually add marsala – few drops at a time.
4. Add egg and mix until pastry holds together. A few extra drops of marsala may be needed.
5. Form into a ball, cover and refrigerate for 1 to 2 hours.
6. Divide dough into quarters.
7. On lightly floured surface roll out dough as this as possible. (Use #6 on the pasta machine)
8. From a piece of cardboard cut an oval shape 10-12cm long.
9. Place cardboard oval on dough and cut shape with a knife.
10. Loosely wrap each oval piece around a metal cannoli tube.
11. Seal the edges where they meet with beaten egg white or a dab of milk.
12. Deep fry in 5cm vegetable oit at 200°C.
13. Remove from oil when golden brown, approx 2 min. Watch carefully as they cook very fast.
14. They mus completely cool before filling.
15. Cannoli tubes can be stored in a cool spot in an air tight container for up to 2 months.

Vanilla Custard

Ingredients

1. Bring milk almost to boil in a saucepan over medium heat.
2. Remove from heat.
3. Use an electric beater to beat egg yolks, sugar and vanilla in a bowl until pale and creamy.
4. Stir the cornflour into vanilla mixture.
5. Whisk in milk.
6. Transfer milk mixture to a clean saucepan.
7. Whisk over medium-low heat for 5 minutes or until mixture boils.
8. Reduce heat to low.
9. Whisk for 3 minutes or until custard thickens and coats the back of a spoon.
10. Stir in butter.
11. Transfer to a large heatproof bowl.
12. Cool slightly.
13. Cover the surface with plastic wrap to prevent a skin forming.
14. Place in the fridge for 30 minutes to chill.