Put the mascarpone in a bowl together with finely chopped mint leaves and ground pepper and whisk together.
Add cream and salt and, using a mixer, beat until firm. Pour the mixture into a piping bag and let it rest in the refrigerator.
Cube the cocktail tomatoes, put them in a sieve with a pinch of salt and set aside to decorate the cannoli.
Pour flour and lard into a bowl, crumbling the lard into the flour until a homogeneous mixture is obtained.
Add the remaining ingredients, mix and then knead on the work surface for about 5 minutes to obtain a smooth dough.
Form the dough into a ball, wrap in foil and let rest in the refrigerator for at least half an hour.
Then remove from the refrigerator and roll out with a rolling pin to about 1/2 mm thick.
Using a cookie cutter, cut out slices with a diameter of 10-11 cm. With the rolling pin, shape each slice elliptically and then roll it onto the cannoli tube, coat the edge with egg white and seal.
Fry the cannoli in sunflower oil at a temperature of 160°-170°C for 2-3 minutes, until brown and blistered.
Drain on kitchen paper, after a few minutes remove the tubes from the inside of the cannoli and use them again for the next ones. Continue in this way until all the cannoli and the dough are finished.
Then, using the piping bag, fill the cannolo from one side up to 50% and then repeat on the other side until it is completely filled.
Garnish the ends of each cannolo with cocktail tomatoes. Add a few chopped mint leaves and pepper and serve.