CANNOLO: Sift the flour twice, make a well in the middle and add the cocoa, ground coffee, cane sugar, butter, egg white and white wine. Knead until you obtain a fairly dense mixture and leave to rest for an hour. Roll out the dough with a rolling pin until the sheet is 1 mm thick. Bake in the oven at 200°C for 15 minutes.
COULIS: cook the berries with the icing sugar, lemon juice and ginger. Sift until a semi-liquid mixture is obtained. Fry the lemon delizia. Decorate the plate with a strip of coulis and arrange 6 candied fruit pieces. Finally, add the ravioli and top with cane sugar, coulis, a cannoli chip and the mint.