Mandarin and mascarpone flat cannoli stacks
The wine gives the cannoli a really interesting flavour; use Marsala if you can.
Ingredients
180g plain flour
120g castor sugar
1 pinch salt
30g butter, cut into chunks
1 egg, beaten
50ml marsala or dry white wine
130ml water
2 large mandarins, peeled, membranes and seeds removed
vegetable oil for frying
300g mascarpone
Method
Place flour, 20 grams of sugar, salt and butter in a bowl and work in butter with hands until combined. Add egg and wine and work into a smooth dough. Rest for 30 minutes.
Bring remaining sugar and water to the boil in a saucepan. Add mandarin and simmer gently for five minutes. Remove from heat.
Pre-heat oil to 180C. Roll dough to 2-millimetre thickness and cut into 12 8-centimetre rounds. Fry in batches in oil until golden. Place on paper towel and dust with sugar.
Sweeten mascarpone with a little syrup from the mandarins.
Layer cannoli with mascarpone and mandarin segments, starting with mascarpone and ending with cannoli; three cannoli per serve. Drizzle with a little syrup and serve straight away.
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