Mix the flour, sugar, and salt in a stand mixer or by hand. Gradually add the egg, softened butter (work it with a spatula until creamy and smooth), grated zest of 1 lemon, and the white wine in a thin stream.

Form the dough into a ball, cover with plastic wrap, and let it rest for about 2 hours. On a floured surface, roll out the dough and cut into triangles about 1 1/2 inches (4 cm) wide. Fry in sunflower oil at 320°F (160°C), then drain on paper towels and let cool.

Mix together all the filling ingredients (from ricotta to cinnamon) until you have a smooth cream. Transfer the mixture to a piping bag with a plain tip.

For the chocolate sauce, heat the cream, remove from heat, add the chopped chocolate, and whisk until melted. Once smooth, stir in the orange liqueur.

Using a round cutter, create a generous layer of ricotta around the disk, pour the chocolate sauce in the center, and finish by decorating with the pastry crisps, chopped pistachios, candied orange peel, and a few edible flowers.