Air fryer chocolate cannoli

Process flour, cocoa and sugar until just combined. Add egg, egg yolk, marsala, oil and the cold water; process until dough starts to come together. Turn dough out onto a lightly floured surface; knead until smooth. Divide dough in half and shape into two discs; wrap in plastic wrap. Refrigerate for 1 hour.

Roll one dough disc on a lightly floured surface until 2mm thick (alternatively, roll dough through a pasta machine). Using a 10cm round cutter, cut out six rounds, re-rolling the scraps if necessary. Wrap each round around an ungreased metal cannoli mould (see tip), overlapping ends slightly. Brush ends with a little egg white to secure, ensuring you don’t get egg white on the moulds, as otherwise the dough will stick to them once cooked. Repeat with remaining dough disc to make 12 cannoli shells in total.

Preheat a 7-litre air fryer to 200°C for 3 minutes.

Spray cannoli all over with cooking spray. Taking care, line the air fryer basket with baking paper. Place cannoli in the basket; at 200°C, cook for 7 minutes, turning halfway through cooking time, or until golden. Using tongs, transfer to a plate to cool slightly. Carefully remove moulds from warm cannoli. Cool.

Meanwhile, to make hazelnut cream, beat cream and icing sugar in a small bowl with an electric mixer until soft peaks form. Add mascarpone and Nutella; beat for 20 seconds or until just combined. Spoon cream mixture into a piping bag fitted with a 1cm plain nozzle. Pipe hazelnut cream into cooled cannoli shells.

Dust cannoli with icing sugar and serve with raspberries.