Mix the flour, xanthan gum, icing sugar, cinnamon and salt in a bowl until well incorporated.

Make a well in the middle and add the butter and Marsala wine. Mix everything together until you have a dough. I find it easiest to do this with my hands so the butter is not left in clumps. Add water 1/2 tsp at a time if the mixture is not wet enough to form a dough.

Mould into a bowl and cover with a damp, clean tea towel while you make the filling.

Melt your white chocolate in the microwave or in a bain-marie.

Add the melted chocolate to a medium sized mixing bowl along with the ricotta, crème fraîche and icing sugar. Whip everything together and leave in the fridge.

Dust a clean surface with flour. Cut your dough in half and roll out the first half of the dough until it’s about 1/8 inch thick. Cut out circle in the dough that are about 3 inches wide. Dust then with flour and stack so that you have space to roll out the other half of dough and do the same. Re-knead and then roll out any dough scraps.

Heat the sunflower oil on a medium high heat in a deep pan.

To shape the cannoli either use cannoli moulds which you can find in kitchen shops, or mould tin foil around your index and middle finger.

Wrap each circle of dough around the mould and seal with some water.

Once the oil is very hot place the cannoli shells in the oil with the mould still in place. Fry until golden on all sides.

Remove carefully and place on kitchen paper to drain.

When cooled Remove the mould and pipe the ricotta mixture into the middle of the cannoli.

Dip the ends of the cannoli into the chopped pistachios and sieve over icing sugar.

WHITE CHOCOLATE, RICOTTA AND PISTACHIO CANNOLI