Father Daniel E. Carr and his Mother, Linda, make Cannoli

SHELLS

• 3 cups all-purpose flour
• ¼ cup sugar
• ½ tsp. cinnamon
• 3 tsp. cocoa
• 6 tbsp. cold butter
• 2 tbsp. espresso
• ½ to ¾ cups Marsala wine
• 1 beaten egg white
• Vegetable oil for frying
• Cannoli molds

DIRECTIONS

Sift together dry ingredients. Cut in butter and incorporate as if making pie crust. Add espresso and enough wine to hold together. Let rest for one hour. Roll out to 1/8-inch thickness and cut into 5-inch circles. Lightly grease cannoli molds. Wrap each circle of dough onto a cannoli mold and seal with egg white. Heat oil to 350˚F. Fry in batches until just golden brown and crisp, about 45 seconds to one minute. Drain on paper towels. Let cool, and slip off molds. Can be made several days ahead and stored in a container topped with a paper towel.

FILLING

• 1 cup heavy cream
• 30 oz. ricotta cheese
• 1½ cups powdered sugar
• 2 tbsp. Amaretto
• ½ cup finely chopped dates
• ½ cup grated semisweet chocolate

DIRECTIONS

Combine ricotta, powdered sugar and Amaretto. Whip the cream. Fold in the ricotta mixture. Gently add dates and grated chocolate. Refrigerate. May be made a day ahead.

TOPPINGS

Finely chopped unsalted pistachios, mini semi-sweet chocolate chips, powdered sugar.

DAY OF SERVING

Fill cannoli shells with filling. Dip ends into chopped pistachios or mini chocolate chips. Sprinkle with powered sugar right before serving.

Makes about 3 dozen.