Custard-Filled Cannoli

Combine custard powder and sugar in a small saucepan. Gradually whisk in milk until smooth. Stir over low heat for 5 minutes or until thickened. Transfer to a large heatproof bowl. Cover surface with plastic wrap and chill for 15 minutes. Beat with electric beaters until smooth. Add mascarpone and beat until soft peaks form. Transfer to a piping bag fitted with a 2cm star nozzle.

To make the cannoli, cut 6 x 12cm squares of baking paper. Wrap a cannelloni shell with a paper square then place wonton skins diagonally so 2 corners meet. Moisten one corner with water and press to join. Set aside and repeat to make 6.

Meanwhile, heat oil in a deep pan over medium heat. Carefully lower shells into oil, in batches, and cook for 3 minutes or until golden and crisp. Drain on a paper towel-lined plate. Cool for 1 minute, then carefully slide pastry shells off. Using the same shells and paper, repeat until all wonton skins have been cooked.

Combine sugar and cinnamon in a bowl. Roll shells in cinnamon sugar to coat. Fill with custard mixture and dust with icing sugar. Serve immediately.