For the filling
- 400 g ricotta
- 100 g strained yogurt
- 150 g mascarpone cheese
- 150 g icing sugar
- zest, of 2 lemons
- juice, of 1 medium lemon
- 75 g pistachios, unsalted, shelled and whole + extra for decorating
For the cannoli dough
- 300 g all-purpose flour
- 50 g granulated sugar
- 1/4 teaspoon(s) baking soda
- 1 pinch cinnamon
- zest, of 1 lemon
- 4 teaspoon(s) Mavrodafni (sweet fortified wine)
- 4 teaspoon(s) butter, melted
- 1 egg yolk
- 4 tablespoon(s) water
- seed oil