Cannoli with risalamande cream - Skælskør Frugtplantage

Ingredients

• 250 g wheat flour
• 50 g sugar
• 1 pinch of salt
• 1 tsp. ground cinnamon
• 30 g butter
• 1 egg
• ½ dl marsala or white port wine
• Grated orange zest from ¼ orange
• 50 g almond flakes
• Oil for frying
• Risalamande cream:
• ½ kg rice pudding, preferably a little firm in consistency
• 1 vanilla pod
• 2 tbsp. vanilla syrup
• 250 g mascarpone
• ¼ litre whipping cream
• 75 g chopped almonds
• Optionally 2-3 tbsp. amaretto liqueur
• Other:
• Pureed cherry sauce from Skælskør Fruit Orchard