OTTO Sydney’s Richard Ptacnik shares cannoli recipe for a cocktail-inspired Italian dessert with a zesty twist

OTTO Sydney is 25 this year and the restaurant has launched a new dessert to celebrate. Boozy Dolci is a twist on cannoli inspired by iconic Italian cocktails, available until February 28.

With a golden shell and a smooth ricotta filling, cannoli is one of the most delicious desserts.

OTTO head chef Richard Ptacnik shared this recipe, which will transport your taste buds to Europe, without having to leave the country.

Dough

Ingredients

• 300g flour
• 30g caster sugar
• 2g baking soda
• 60g butter, cold, diced
• 2 egg yolks
• 90ml Marsala

Method

1. In a large bowl, combine the flour, sugar, and baking soda.
2. Add the cold diced butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
3. Mix in the egg yolks until roughly combined.
4. Gradually add the Marsala, mixing until the dough comes together. You may not need all the liquid — stop once the dough is smooth and cohesive.
5. Knead lightly until smooth, wrap in plastic, and let rest in the fridge for at least 30 minutes before rolling and frying.

Ricotta, chocolate and orange filling

Ingredients

• 1kg Ricotta cheese, well drained
• 500g mascarpone
• 300g caster sugar
• 150g candied orange peel, finely chopped
• 150g dark chocolate, finely chopped

Method

1. Drain the ricotta, place ricotta in a fine strainer, refrigerate and drain for at least 2 to 4 hours to remove excess liquid.
2. In a large mixing bowl, combine the drained ricotta, mascarpone, and sugar. Mix gently with a spatula until smooth and creamy. Avoid overmixing to prevent it from becoming too loose.
3. Fold in the chopped candied orange and dark chocolate until evenly distributed.
4. Cover and refrigerate for at least one hour before using. The mixture will firm up slightly, making it easier to pipe.
5. Pipe into cannoli shells just before serving to keep the shells crisp.
6. Optional additions: 1 teaspoon vanilla extract and a little orange zest or a splash of Cointreau for extra flavour depth.

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