Pastry

450g flour
50g cocoa powder
75g yolks
50g egg whites
100ml water
50g caster sugar
50ml Grappolini Paneolio Extra Virgin Olive Oil

Filling

100g mascarpone
50g candied peel
50g icing sugar

Sabayon sauce

3 egg yolks
3 tbsp caster sugar
3 tbsp dry white wine

To make the pastry

Combine the flour, cocoa powder and caster sugar in a bowl. Add the rest of the ingredients and knead to a smooth dough.

To make the filling

Mix the sugar with the mascarpone in another bowl and add the candied peel.

To make the sabayon sauce

In a bain marie, whisk the eggs and the sugar to ribbon stage. Gently pour in the wine to a smooth batter.

Roll out the pastry to about 2mm thick and cut into12cm squares. Put a teaspoon of filling in the middle. Fold opposite corners and round up the other two corners with your thumb. Boil in hot water until soft. Serve hot or cold on a bed of sabayon sauce.