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triumph cannolo Christmas

As I have already confessed to making sweets I'm not good, but as
I decided to participate in the contest "saffron yellow" knowing that they must compete with many of you but you are very good, and that surprised us with fabulous cakes, respecting what is the motto My blog is: "how to make do in the kitchen," I treasure these words, offering a different, a strong piece of pastry Palermo: the cannoli!
Here's the recipe: the basic and essential element to get a good cannoli and ricotta, which must be strictly sheep's milk.

For the ricotta cream occorrono:

• 250 gr di ricotta
  
• 150 gr di zucchero semolato
• 50 gr di frutta candita
  
• 50 gr di cacao amaro
  

Passate al setaccio la ricotta e lavoratela con lo zucchero semolato, aggiungete la frutta candita ridotta a dadini e il cioccolato amaro sminuzzato.Amalgamate bene, coprite la ciotola con della pellicola e ponetela in frigo. Nel frattempo preparate le scorze.

Per la "scorza" preparare 250 gr di farina bianca a fontana ed amalgamate :

• 1 egg white
• a knob of lard
• 1 tablespoon sugar
• 1 tablespoon coffee powder
• 1 tablespoon unsweetened chocolate
• 1 pinch salt
  
• 1 tablespoon Marsala
  
• torches made of tin or barrel segments 13 cm long and 2 cm in diameter

Mix together the ingredients until fairly firm un'impasto homogeneous and that you will rest for about an hour wrapped in a towel. After that, flatten the dough with a rolling pin not getting a very thin sheet and cut into squares of 12 cm and wind up diagonally in the form of sticks or reeds in greased with lard, egg white DALD well with the junction points and pressateli to make them fit well. Then fry in hot oil with all the torches, until you have assumed the characteristic brown color. Let them cool and dry on paper towels, removing Successive torches with caution. Fill them with the cream cheese and decorate each cannoli with candied orange peel and sprinkle with powdered sugar.
also give a personal touch, I wanted to create this kind of dish, made by dissolving the sugar to which I added a glaze of black cherry, a real delight to see and to eat!