"Here we have the flavour profile of a hot cross bun in a cannolo," says Pepperell. "I like to think this is what Tony Soprano would eat at Easter time." Start this recipe a day ahead to rest the dough.
Note Cannoli tubes are available from kitchenware shops; otherwise use dried cannelloni pasta tubes. This recipe calls for quality Sicilian Marsala, rather than the more familiar Boronia all'uovo Marsala frequently used for cooking; it's available from select bottle shops and Dan Murphy's.