Instructions
1.To make the cannoli shells, sift the flour into a bowl, then stir in the sugar, soda and a pinch of sea salt.
2.Make a well in the centre and add the lemon zest. and egg yolk (set aside the egg white to use later). Melt and add the butter, then mix until thoroughly combined.
3.Turn out the mixture onto your work surface and knead for 2 to 3 minutes, until smooth.Leave it to rest for 20 minutes.
4.Pour the sunflower oil into a large saucepan and place over a medium heat.
5.While the oil is heating, divide the dough into three – then use a rolling pin to roll out each piece into a rectangle 2 mm thick.
6.Wrap the discs around the cannoli tube and brush the join with a dab of the reserved egg white to seal.
7.Lower the cannoli tubes into the hot oil and fry for about 1 minute, until golden brown and crisp.
8.Use tongs to carefully remove each tube, draining any excess oil back into the pan.Leave them on kitchen paper to cool slightly, still in their moulds, then once cool enough to handle, slide them off.
9.Repeat the process with the remaining dough.

10.To make the filling, sift the icing sugar into a bowl, then beat in the ricotta, mascarpone and yoghurt until smooth.
11.Fold in the zest from 2 lemons and the juice from 1, then finely chop and add 130 g of the pistachios (saving the rest to serve).
12.Scoop the mixture into a piping bag, then fill up each cannoli shell with the mixture.
13.Finally chop and scatter the remaining pistachios over the 1 end of each cannoli, dust with icing sugar, and serve.