Cannoli fail in two places: soft shells and wet filling. The fix is not complicated, but it does require discipline.
Drain the ricotta well, fry the shells until they blister, and fill them only when you are ready to serve. That keeps the contrast sharp, which is the whole pleasure of cannoli.
Set servings and units first. You can change them anytime.
Mix the flour, sugar, cocoa, and salt. Rub in the butter until the mixture looks sandy.
Add the Marsala and knead until a firm dough forms. Wrap and rest 45 minutes.
Roll the dough very thin, about 1/16 in. Cut into 4 in rounds.
Wrap each round around a cannoli tube and seal the edge with beaten egg white.
Heat the oil to 350 F. Fry the shells in batches until blistered and deep golden, 2 to 3 minutes.
Drain on a rack, then slide the shells off the tubes once cool enough to handle.
Beat the drained ricotta with confectioners' sugar and orange zest until smooth. Fold in the chopped chocolate.
Pipe the filling into the shells right before serving.
You made Cannoli. Time to eat.
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Fill cannoli at the last minute. Even a good shell softens once ricotta sits inside it.
Six Italian regions. Nothing reformulated. Imported direct.
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