❤️ Hibrid Tiramisu | Easy | Tasty | Simple | Recipe

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Ingredients
Cannoli Shells
8 gyoza wrappers
1 egg white
Vegetable oil, for frying
50g coffee flavoured dark chocolate
Filling & Garnish
250g ricotta
125ml double cream
75g mascarpone
35g icing sugar
2 tsp instant coffee, dissolved in tsp boiling water
2 tsp marsala
Cocoa powder
Icing sugar
Steps
Cannoli
1. Fill a deep pan or deep fryer with vegetable oil and heat to 190c.
2. Take a sheet of gyoza and wrap it around a metal cannoli tube, using some egg whites to stick. Repeat until you have 8. In batches, carefully lower the tubes into the hot oil and fry for 12 minutes or until fully golden and pop and blow bubbles. Remove spoon or tongs, drain and cool on absorbent paper. Once cool enough to handle, carefully remove the metal tubes.
3. Melt the coffee chocolate and pour into a small ramekin. Dip each end of the cannoli tube into the melted chocolate just enough to coat the edges. Place on a wire stand.
Filling and Filling
1.To prepare the filling, place the ricotta, double cream, mascarpone and icing sugar in a bowl and beat with a whisk until thickened. You need the mixture to be very thick at this point because the liquid you add next will loosen it up. Pour in the coffee and marsala and mix again. Transfer this mixture to a piping bag fitted with a star tip.
2. Fill each tube with ricotta, making sure to reach the center of the tube.
3. Garnish with powdered sugar, sifted cocoa powder, or a mixture of both.

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