Step 1: Make the Cannoli Shells

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Add Wet Ingredients: Pour in the marsala wine and egg yolk, mixing until a dough forms. Knead the dough for 2 minutes until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Shape the Dough: Roll out the dough on a lightly floured surface until it’s 1/8-inch thick. Cut circles (about 4 inches in diameter) and wrap each circle around a cannoli mold, sealing the edges with a dab of egg white.
4. Fry the Cannoli Shells: Heat vegetable oil to 350°F (180°C) in a deep pot or fryer. Fry each shell until golden brown, about 1-2 minutes. Remove and cool on a wire rack. Dust with powdered sugar.

Step 2: Prepare the Lemon Filling

1. Make the Lemon Curd: In a medium saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens (about 5 minutes).
2. Add Butter and Mascarpone: Remove from heat and stir in the butter until melted. Let it cool, then fold in the mascarpone cheese until smooth.

Step 3: Prepare the Meringue

1. Whip Egg Whites: In a large bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
2. Torch the Meringue: Pipe the meringue onto the filled cannolis and lightly torch it until golden brown.

Step 4: Assemble the Cannoli

1. Fill the Shells: Using a piping bag, fill each cannoli shell with the lemon filling.
2. Top with Meringue: Pipe the meringue on top of the filled cannoli and use a kitchen torch to brown the meringue.
3. Garnish and Serve: Garnish with lemon zest strips, fresh mint leaves, and a dusting of powdered sugar.