Ainsley Harriott served up delicious Maltese Kannoli with Fresh Strawberries, White Chocolate and Pistachio recipe on Ainsley’s Taste of Malta.

The ingredients are: 300g plain flour, plus extra for dusting, 60g caster sugar, good pinch of salt, ¼ tsp ground cinnamon, 30g unsalted butter, room temperature, 1 large egg, separated, 100ml Marsala wine or a fruity white wine, 50ml water, sunflower/vegetable oil for deep frying, 500g ricotta cheese, drained and patted dry with kitchen paper, 250g mascarpone, 30g icing sugar, zest of 1 large lemon, 150g small white chocolate chips or nibs and 60g strawberries, finely diced, plus extra for decoration.

To Decorate: icing sugar, for dusting and 60g pistachios, pulsed in a food processor until finely chopped.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.