Pasta in a pudding? It’s cherry nice
3 egg yolks 3 eggs 1tsp grated lemon rind 3tbsp Marsala 1 egg white for brushing For the filling: 225g ricotta cheese 25g icing sugar 550g fresh cherries, stoned 150g redcurrant jelly 2-3tbsp kirsch
To finish: icing sugar a few whole cherries
Sift 150g of the flour into a mixing bowl, add the egg yolks and rub together until the mixture resembles fine breadcrumbs. Chill in the refrigerator for two hours. Sift the remaining flour and add to the mixture together with the lightly beaten egg, lemon rind and Marsala. Place on a floured board and knead for 10-15 minutes. Cover and chill for one hour. Place the dough on a lightly floured board and roll out as thinly as possible. Cut into circles 10cm (4 inches) diameter. Wrap each circle of dough around a mould so that approximately 1cm (½in) of pastry overlaps. Brush the join with egg white. Be careful not to get egg white on the mould or the pastry will be hard to remove once cooked. Shape the remaining pastry in the same way. Heat a deep fat fryer to 180ºC and fry the cannoli about 4 at a time until golden brown, approximately one minute. Remove and drain on kitchen paper. Cool for one minute then carefully remove the moulds from inside the pastry. Leave to cool. To make the filling: place the ricotta cheese and icing sugar in a bowl and stir carefully. The mixture will become runny if over mixed. Stone the cherries, halve them and add 175g of them to the ricotta mixture. Chill until required. Melt the redcurrant jelly in a small saucepan, add the remaining cherries and the kirsch and blend in a food processor until smooth. Fill the cannoli shells with the ricotta mixture and dust thickly with icing sugar. Arrange on plates and either flood with a little sauce or hand the sauce separately. Decorate with whole cherries with stalks.