Sicilian cannoli with custard cream

Ingredients

• Pastry shell
• 150 gram flour
• 1 egg, beaten
• 50 gram Marsala wine
• 1 tablespoon caster sugar
• 1 tablespoon vegetable oil, plus extra for deep frying and brushing
• 1 egg white, beaten
• icing sugar, to dust cannoli
• Custard cream
• 500 millilitre full-fat milk
• seeds ½ vanilla bean
• 50 gram caster sugar
• 2 free-range eggs
• 38 gram cornflour
• 30 gram plain flour