These more-ish fried pastries are made from a lightly sweetened
pasta dough, then deep-fried until crisp. The dusting of
coffee-spiked icing sugar and accompanying espresso mascarpone make
this the perfect finish to a meal.
Sift flour, cocoa and cinnamon into a bowl, add caster sugar, Marsala, egg and butter and stir until dough starts to come together. Turn onto a lightly floured surface and knead until dough is smooth and elastic (5-10 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour).
Meanwhile, for espresso mascarpone, whisk ingredients in a bowl until smooth and combined, then refrigerate until required.
Sift icing sugar and ground coffee together, return to a fine sieve and set aside.
Divide dough into four. Working with one piece at a time, and using a pasta machine with rollers at widest setting, feed dough through rollers, reducing settings one notch at a time until 2mm thick. Cut into long strips with a fluted pastry wheel, then tie each into a loose knot and place in a single layer on a tray.
Heat oil in a deep saucepan or deep-fryer to 180C. Deep-fry pastries in batches, turning occasionally, until crisp and golden (1-2 minutes; be careful as hot oil may spit), then drain on absorbent paper and dust heavily with icing sugar mixture. Serve warm or at room temperature with espresso mascarpone for dipping.