In a mixing bowl, combine flour, sugar, cinnamon, and a pinch of salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg yolk, white vinegar, and marsala wine. Knead the dough until it's smooth. Wrap in plastic and refrigerate for at least 60 minutes.

Heat the deep fryer to 180°C. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into circles approximately 4 inches in diameter. Wrap each circle around a lightly oiled cannoli mold and seal the edges with a bit of water.

Fry the dough-wrapped molds in the preheated deep fryer until golden brown, about 2-3 minutes. Remove carefully and place on paper towels to drain. Once cool enough to handle, gently slide the shells off the molds.

Once all your cannoli is fried and cooled, it’s time to dip them in chocolate. Melt your chocolate in the microwave in 20 second bursts stirring between each burst until it’s melted. Dip each end of a cannoli in the chocolate and sprinkle over the chopped pistachios. Pop on a tray lined with greaseproof and allow the chocolate to set. Repeat for each cannoli.

In a separate bowl, whip the whipping cream with Dr. Oetker Whip It until stiff peaks form. In another bowl, mix ricotta cheese, powdered sugar, and Dr. Oetker Vanilla Paste until smooth. Fold the whipped cream into the ricotta mixture.

Transfer the creamy filling into a piping bag. Fill each cannoli shell with the prepared filling right before serving to prevent sogginess.