Combine both types of flour and half the vegetable shortening in a large bowl.

Sprinkle a dash of cinnamon on top, then add vanilla extract, honey, sugar and salt.

Combine ingredients thoroughly using a large spoon.

In another bowl, separate the egg yolks and whites.

Add the yolks, Marsala, white wine, and red wine vinegar into the mixture, and this time, combine using your hands.

If it looks too dry, add a touch of red wine until it reaches an elastic consistency.

Wrap the dough tightly in clear wrap and let it rest in the fridge for two hours.

After it has rested, roll the dough out with a large rolling pin into a thin layer.

Using an oval-shaped cookie cutter, cut the dough into pieces and place them in a row, gently stacking the edges on top of each other.

Using a pastry brush, coat the cannoli with the egg whites.

Wrap each piece of dough around individual cannoli tubes.

Preheat a deep fryer with the cooking oil of your choice to 180°C/356°F.

Fry each shell until it is brown and crispy.

Combine ricotta cheese, sugar, and cinnamon in a medium mixing bowl until well blended.

You can also mix through citrus peel or dark chocolate chips at this point.

For a lighter, smoother filling, if you have a drum sieve, scrape the mixture through until it has gone all the way through. It’s not completely necessary but if you are using a thicker ricotta you might prefer the texture. Another option is to use a hand mixer on medium-high speed.

Scoop the filling into a piping bag and store it in the fridge until you’re ready.

Pipe the filling into the cannoli shell one side at a time, ensuring no gaps are in the middle.

Dip the edges of the cannoli in the toppings of your choice.

Dust with powdered sugar.