Beat the eggs until smooth, then add the oil and vanilla extract.

Add sifted flour and baking powder and sugar. Blend until combined.

The mixture will be thick and sticky.

Preheat and set the temperature dial on the pizzelle baker according to manufacturer's instructions.

Use a teaspoon or demitasse spoon to spoon a small amount of batter into the center of each baking plate.

Close and latch the lid and bake for about 45 seconds until the cookies are a light golden brown.

Remove immediately and wrap hot, pliable cookies around a wooden dowel to form into cannoli shells.

Press and hold the seam of each shell onto a hard surface, like a countertop or cutting board and hold for a few seconds, until the shell cools and begins to harden.

Remove shells from dowel and allow to cool completely.

When the shells have cooled completely and are crispy, melt white chocolate in a double boiler over low heat.

Dip the ends of each cannoli shell into white chocolate. Transfer to wax paper to cool and harden.

Combine drained ricotta cheese, powdered sugar and vanilla extract and beat at medium speed with a stand mixer for 10 minutes until smooth.

Add strawberry jam and beat for another 2-3 minutes.

In a separate mixing bowl, combine heavy cream and Whip It powder. Beat the cream mixture until stiff peaks form.

Fold whipped cream into the ricotta mixture and stir gently to incorporate.

Refrigerate filling for at least an hour (or up to three days) before filling shells.

Right before serving, use a pastry bag or cake decorator to pipe cream into the shells.

Sprinkle with red or pink sanding sugar and drizzle with white chocolate sauce.