Cannoli with Choc-Orange Mascarpone

Place flour, sugar, cocoa, cinnamon, salt and bicarbonate soda into a food processor and process for 30 seconds until combined. Add the butter and process until mixture resembles fine breadcrumbs. Add yolk and marsala. Process until mixture forms a moist crumble. Turn onto a lightly floured surface and knead until a dough forms.

Divide dough into 2 portions. Roll out 1 portion between 2 sheets of baking paper until very thin (very thin makes crisp cannoli). Grease cannelloni tubes (see tip, above) with oil. Using a 10cm-round biscuit cutter, cut 6 rounds from dough. Wrap pastry around cannelloni tubes, wetting the edge that overlaps with remaining egg white. Press firmly to seal.

Half fill a saucepan with oil and place over a medium-high heat until hot. Gently lower cannoli tubes into the oil. Cook for 2-3 minutes or until crisp. Transfer to a wire rack to cool for 1 minute. Gently remove cannelloni tubes. Repeat with remaining dough, to make 12 cannoli. Cool completely before filling.

To make the filling, gently whisk mascarpone and cocoa together until combined. Stir in chocolate, orange rind and orange juice. Spoon mixture into a piping bag fitted with a star nozzle. Pipe mixture into cannoli. Dust with icing sugar. Serve.