1. Prepare the Dough:

• Warm 2 cups of milk in a large pan but do not bring to boil.
• Gradually whisk in 3/4 cup semolina flour until smooth.
• Cook over medium heat, stirring constantly, for about 5 minutes until thickened.
• Remove from heat and allow to cool.

2. Combine Ingredients:

• In the cooled mixture, mix in eggs, granulated sugar, all-purpose flour, baking powder, and a pinch of salt until smooth.
• Stir in the orange zest and let the batter rest for 30 minutes.

3. Make the Custard Cream:

• Combine 1 cup milk, 1/4 cup heavy cream, and vanilla extract in a pan and bring to a simmer.
• In a separate bowl, whisk egg yolks, sugar, and cornstarch.
• Slowly incorporate hot milk into the egg mixture, then return to heat, stirring until thickened.
• Cool completely and refrigerate.

4. Fry the Frittelle:

• Heat oil in a deep pan (no more than half full).
• Drop spoonfuls of batter into the hot oil and fry until golden.
• Drain on paper towels and let cool.

5. Assemble:

• Optional: Whip additional heavy cream and fold into custard for a lighter, fluffier filling.
• Make a hole in one side of the fritelle frittelle and fill with custard cream.
• Dust with powdered sugar before serving.