Start by making the lemon marmalade. Boil the lemons for about 90 minutes or until the skins are very soft

Plunge the lemons into ice water then finely chop. Return to a pan with 500ml water and the sugar. Bring to the boil and allow the liquid to reduce for half an hour

Remove the seeds from the marmalade and store in sterilised jars

To make the poached pears, grind the spices using a pestle and mortar or a spice grinder

Make a thick syrup with the wine, sugar, 1 tsp of the ground spices and 250ml water by heating in a pan until the sugar has dissolved

Place the pear quarters in a vacuum bag, add the syrup and seal. Place in a steam oven up to 70% and steam at 70°C for about 20 minutes. If you don't have a vac pac machine you can simmer the pears in the syrup for 8–10 minutes or until soft but not mushy

To make the cardamom cream, bring the sugar and 150ml of water to 110°C to make a sugar syrup. Soak the gelatine in cold water. Once soft, squeeze out all the excess liquid

Whisk the egg yolks with the ground cardamom and add the syrup little by little. Add the gelatine and whisk until the mixture becomes cold

Whip the cream until its just about to form stiff peaks. Fold into the egg mixture with the mascapone, transfer to a piping bag and refrigerate for at least an hour

Preheat the oven to 160°C/gas mark 3

For the cannoli, mix all the ingredients in a food processor until you obtain a smooth and consistent mixture. Spread onto a silicone baking mat and bake for 20 minutes

Remove from the oven and working quickly, cut into 8cm sheets and roll into cylinders around cannoli moulds. Allow to cool

To plate, pipe a lime of lemon marmalade on each plate. Place a slice of warm pear in the middle, fill the cannoli with the cardamom cream and place one on top of each pear. Garnish with mint leaves, edible flowers and a light dusting of icing sugar