Sicilian Cannoli: Crispy Baked Shells & Creamy Filling

Instructions:

1. Whisk the flour, sugar, cocoa, and salt in a large bowl. Add the cubed lard or butter and use your fingertips to rub it into the flour until it looks like coarse sand.
2. Make a well in the center and pour in the Marsala wine and vinegar. Stir with a fork until a shaggy dough forms, then knead on a lightly floured surface for about 5-8 minutes until the dough is smooth and elastic.
3. Wrap the dough tightly in plastic wrap and let it sit at room temperature for at least 30 minutes, or up to 2 hours.
4. Divide the dough in half and roll it out as thin as possible (about 1/16 inch) using a rolling pin or a pasta machine. You should be able to see the outline of your hand through the dough.
5. Cut out circles using a 3.5 inch round cutter. Lightly pull each circle into an oval shape, then wrap it around a metal cannoli tube, brushing a tiny bit of egg wash on the edge to seal the seam shut.
6. Fry shells in 350°F (176°C) neutral oil until golden brown and blistered, about 1-2 minutes. Slide off tubes and cool completely.
7. While the shells cool, push your drained ricotta through a fine mesh sieve into a bowl. This ensures a velvety texture. Fold in the powdered sugar, cinnamon, and vanilla bean paste until the mixture is glossy and uniform.
8. Gently stir in the mini chocolate chips. Transfer the mixture to a piping bag and chill in the refrigerator for at least 30 minutes until the filling is firm and cold.
9. Wait until just before serving to pipe the cream into the shells. Insert the tip into one end, squeeze until the cream reaches the edge, then repeat on the other side. The filling should slightly bulge from the ends.
10. Dust the filled shells with a light coating of powdered sugar. If you like, dip the ends into extra chocolate chips or crushed pistachios until the cream is fully covered.