Unholy Cannoli

Drain the Ricotta: Transfer ricotta cheese to a fine-mesh strainer set over a bowl and let drain in the refrigerator for at least 8 hours, or preferably overnight. (8+ hours)

Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with a silicone mat (such as Silpat™) and lightly brush with 1 teaspoon of melted butter. (5 minutes)

Prepare the Shell Batter: In a mixing bowl, combine flour, sugar, cinnamon, nutmeg, salt, 1 tablespoon melted butter, Marsala wine, and egg white. Whisk until the batter is very smooth, relatively thin, and easily spreadable. (5 minutes)

Shape the Shells: Spoon approximately 2 tablespoons of batter per shell onto the prepared baking sheet. Gently swirl the batter from the center outwards using the back of a spoon to create a thin, flat circle, about 6 inches in diameter. Aim to fit 2 shells per pan. (5 minutes)

Bake the Shells: Bake in the preheated oven until the edges are nicely browned and the centers display golden-brown spots, approximately 10 to 12 minutes. (10-12 minutes)

Create Foil Molds: While the shells are baking, fashion a few molds by twisting pieces of aluminum foil into 7-inch-long cylinders, each about 2 inches thick. (5 minutes)

Form the Cannoli: While the baked shells are still hot and pliable, quickly roll each around a foil mold to form a tube, positioning the seam-side down. Gently press each tube with a spatula for a few seconds until it cools enough to hold its shape. Repeat with the remaining batter, baking and shaping in batches. Allow the shells to cool completely on the molds. (20 minutes)

Prepare the Filling: In a separate bowl, combine the drained ricotta cheese, mascarpone cheese, orange zest, lemon zest, dark chocolate, and honey. Gently mix with a spatula until well combined. Transfer the filling into a pastry bag fitted with a large round tip or a zip-top bag with a corner snipped off. (10 minutes)

Fill and Garnish: Pipe the filling into one end of a cooled shell until it slightly emerges from the opening. Turn the shell and fill the other end. Garnish both ends of the exposed cheese filling with chopped pistachios. (10 minutes)

Serve: Serve the cannoli within the next hour or two to ensure the shells remain wonderfully crispy. Enjoy! (0 minutes)