With their crispy shell and creamy filling, these classic pastries have been made in bakeries all over Italy for years.
For the cannoli, sieve the flour into a bowl. Add the salt, sugar, cinnamon and cocoa powder and whisk with a fork to mix.
Add the butter and rub into the flour with your fingertips, until the mixture resembles fine breadcrumbs.
Add the egg yolk and Marsala and mix together with a small palette knife to a stiff dough (you may not need all the Marsala), then bring the mixture together with your hands to form a dough.
Turn out onto a lightly floured surface and knead lightly for 1 min. Flatten into a patty, wrap in cling film, then chill in the fridge for 20 mins.
For the filling, whisk the cream lightly until it reaches soft peaks. Fold in the chopped stem ginger and the orange zest.
Transfer the orange and ginger cream to a piping bag fitted with a star nozzle then chill in the fridge until ready to use.
Divide the cannoli dough into 6 pieces. Working with one piece at a time, flatten the dough and run it through the widest setting (number 9) on the pasta machine.
Fold the dough in half and run it through the pasta machine 2 more times, folding in-between.
Set the pasta machine on number 8 and run the dough through again. Continue reducing the number on the pasta machine and running the dough through each time until you get down to number 2, then run the dough through for the final time.
Lay the dough on a lightly floured surface and cut out an 10cm circle. Roll the circle around a metal cannoli tube and brush the edge with egg white to seal. Repeat the process with the remaining 5 pieces of dough.
Heat a deep fat fryer to 180°C. Please take care when cooking with hot oil.
Using tongs, carefully lower one cannoli (and the mould) into the hot oil and deep fry for 45-60 seconds until golden brown, bubbled and blistered.
Using tongs, carefully remove from the oil and place on kitchen paper to drain and leave to cool until cool enough to handle. Remove the mould from the cannoli, then fry the remaining 5 cannoli.
Pipe the cream into the cannoli, then sprinkle the red, orange and yellow sprinkles over the ends of the cream. Dust the cannoli with icing sugar before serving.