Finely grate the zest of 1 orange and set it aside.

Combine 500 g all-purpose flour, 120 g powdered sugar, 130 g cornstarch, 4 g baking powder, and 1 g salt in a large mixing bowl.

Add 5 eggs, 50 ml Vin Santo, and the orange zest to the dry ingredients.

Knead the mixture until it forms a smooth, cohesive dough.

Cover the dough and let it rest for 20 minutes at room temperature.

Heat 250 ml whole milk with the zest of 1 lemon in a saucepan until it reaches a boil.

Whisk 70 g granulated sugar, 3 egg yolks, and 20 g cornstarch in the second large mixing bowl until smooth.

Gradually whisk the hot milk into the egg-yolk mixture to temper it.

Return the custard mixture to the saucepan and cook over medium-low heat until thickened, about 3 to 5 minutes.

Transfer the custard to a bowl and let it cool completely.

Roll the rested dough into a thin sheet, about 2 mm thick.

Cut the dough into rectangles about 10 cm long and 5 cm wide.

Pipe a small line of cooled custard onto one half of each dough rectangle.

Fold each rectangle over the custard and press the edges firmly to seal.

Heat 1 l neutral frying oil in a deep pan to 175°C (350°F).

Fry the filled cenci in batches until golden and crisp, about 2 to 3 minutes per batch.

Drain the fried cenci on paper towels and serve warm or at room temperature.