To prepare the stuffed chiacchiere or frappe, start by mixing the vanillin, sifted flour, and sugar, then place everything in a mound on a pastry board. Break the eggs in the center, which should be at room temperature, add the softened butter, grated lemon zest or lemon essence, and Marsala wine. Knead until you obtain a homogeneous mixture; if it turns out too hard, add a little more Marsala.

Mix all the ingredients well until you achieve a homogeneous and sufficiently malleable dough. Wrap the dough in plastic wrap and let it rest for 1 hour. After resting, divide it into portions of about 100 grams each. With the help of a pasta roller, roll a sheet at the thickest level, then fold the sides towards the center and roll the sheet again, gradually reducing the thickness. Continue this way until reaching a thickness of about 1/8 inch.

Once the rolling is complete, use a piping bag or a teaspoon to distribute small amounts of strawberry jam on the sheet, spacing each dollop by about 1 inch. After completing this operation, brush the sheet with some water and place a second layer of dough on top. Gently press around the jam dollops with your fingertips to adhere the two layers well, then cut squares or rectangles with a fluted pastry wheel.

Let the stuffed chiacchiere or frappe rest for a few minutes, and in the meantime, place a pot with plenty of seed oil on the stove, heating it to about 340°F. When the oil reaches the ideal temperature, immerse a few chiacchiere at a time and fry them on both sides until they are well golden.

With the help of a skimmer, remove the chiacchiere from the oil and transfer them to a container lined with paper towels. Once cooled, arrange them on a tray and sprinkle with powdered sugar to your taste.