1 Mix together all the ingredients for the dough to form a firm, elastic mixture. Shape into a ball, wrap in clingfilm and chill for around 2 hours.
2 Split the dough in half and roll each half out on a floured work surface very thinly. Cut out 12 circles approx. 12 cm in diameter. Melt the butter in a pot and brush each circle with the melted butter.
3 Wrap each circle around a metal tube, brush the overlapping ends with egg white and press together firmly.
4 Heat the oil in a deep fryer to 180°C - alternatively use a deep saucepan. If using a pan, the oil is ready when bubbles appear on a wooden spoon held in the oil. Fry 3 cannolini at a time until golden brown.
5 Remove from the oil using a draining spoon and leave to cool on kitchen paper. Carefully remove the metal tubes and continue like this until all the cannolini are ready.
6 To make the filling, drain the cheese and mix with the sugar, mixed peel, and the chocolate. Fill the cannolini with the mixture and dust with icing sugar. Serve on plate garnished with the raspberries.