Cannoli are crisp, bubbly, fried Italian pastries, traditionally filled with cannoli plus ricotta. 4in plain round cutter, cannoli moulds, a piping bag and large star nozzle. Add the butter and rub in with your fingers until it resembles fine crumbs.

4in round cutter, cut out six rounds. CAUTION: hot oil can be dangerous. 45 seconds per batch, or until the dough is golden and bubbly. Once cool enough to handle, remove the cannoli by gently twisting the moulds, being careful not to break the pastry. Line a baking sheet with baking paper. Melt the chocolate in a bowl over a small pan of simmering water. Dip each end of the cannoli in the melted chocolate, holding them at an angle so the chocolate coats the edges, then place on the lined baking sheet.

When you have dipped all the cannoli, place the baking sheet in the freezer to set the chocolate. To make the filling, squeeze the ricotta in a muslin cloth to remove any excess liquid. Beat together with the mascarpone until light and fluffy. Add the orange zest, sift in the icing sugar and cinnamon and mix evenly, then transfer to a piping bag fitted with a star nozzle. Pipe the filling into the cannoli, then dust with icing sugar. The BBC is not responsible for the content of external sites.