Mix the ricotta with 100 g sugar, cinnamon, chopped walnut kernels and 2 eggs.
Quarter the apples, peel, core and cut into very fine cubes. Add to the ricotta. Fill the ricotta mixture into the cannelloni using a piping bag or freezer bag (cut a hole in the corner) and place in a buttered baking dish.
Finely grate the marzipan, mix with the milk, remaining eggs and sugar.
Pour over the cannelloni and cover the dish with aluminum foil. Bake in the preheated oven at top and bottom heat 200 degrees (convection oven 180 degrees) on the middle shelf for 40 minutes. Remove the foil 15 minutes before the end of the cooking time so that the surface browns slightly or turns golden as desired. It goes great with cranberry jelly or a fruity sauce.
My guests are always delighted with this dessert, usually make double the amount. Especially the kids are taken and call ahead before an invitation to request this dessert! My niece (10 yrs old) wishes this as a warm main course every now and then and even likes the cannelloni cold out of the fridge when it’s hot outside (which is the exception though).
Is really seeehhr delicious.