Bring the water, 100g sugar and vanilla to the boil to make a syrup. Leave to cool.

Put the flour, lard and remaining sugar into a food processor or mixer and blend until it resembles fine breadcrumbs. Add the egg and marsala until it comes together to a dough.

Wrap in cling film and refrigerate for at least a couple of hours to rest.

Remove from the fridge, flour the surface and roll out into a fairly thin sheet.

Cut into discs, using a 9-10cm round pastry cutter.

Wrap each disc loosely around a piece of metal pipe or the handle of a metal whisk (it must be metal as it will have to stand the heat of the deep fat fryer). Seal the overlapping edge with a little beaten egg then place in the fryer at 180°C until golden.

When cool enough to handle, gently remove the crisped pastry from the pipe and repeat the process until you have the desired amount. (They will keep in an air tight container for a couple of days.)

To make the filling, mix everything together and place in a piping bag.

To prepare the strawberries, chop them into even sized pieces then toss them in the fructose. Leave to macerate at room temperature for about 30 minutes, then strain through a fine sieve retaining both the liquid and the strained fruit.

To serve, divide the chopped strawberries between 6 bowls, placing a small mound in each.

Fill the cannoli by piping the ricotta mixture into each end of 6 cannoli shells.

Dust each one with a little icing sugar before placing on top of the strawberries. Pour the reserved strawberry juices around then grate a little extra white chocolate over each one.