Candied Orange & Ricotta Cannoli


1.Use a zesting tool to remove the rind from the oranges in long, thin strips.
2.Combine the caster sugar, water and corn syrup in a medium saucepan and bring to the boil. Reduce to a simmer and then add the strips of orange zest, cover with a lid and simmer on low heat for 15 minutes.
3.Remove pan from heat and allow to cool, covered, until the syrup has come to room temperature.
4.When the syrup is cool, take half a cup of the candied orange zest and finely chop it. Combine the mascarpone, ricotta, pistachios and the chopped orange zest along with one tablespoon of the syrup in a bowl and mix with a wooden spoon until smooth.
5.Spoon the ricotta filling into a piping bag and then pipe into the cannoli shells. Serve immediately.