Lemon & pistachio cannoli

• Produce

  • 1 1/2 tbsp Candied lemon peel
  • 3 Lemon

• Refrigerated

  • 1 Egg, large free-range

• Baking & Spices

  • 1/4 tsp Bicarbonate of soda
  • 50 g Caster sugar
  • 1 pinch Cinnamon, ground
  • 150 g Icing sugar plus extra to serve
  • 300 g Plain flour plus

• Oils & Vinegars

  • 2 Litres sunflower oil

• Nuts & Seeds

  • 75 g Pistachios

• Dairy

  • 4 tbsp Butter
  • 150 g Greek style yoghurt
  • 150 g Mascarpone cheese
  • 400 g Ricotta cheese

• Beer, Wine & Liquor

  • 4 tbsp Marsala wine

Found on jamieoliver.com