Whip the whipped cream with sugar and vanilla pulp until stiff and pour into the wafer rolls with the piping bag from both sides. Press the ends into brittle.
Rinse the quinces and remove the peel with a peeler. Cut the flesh into small cubes and cook with apple juice and lime juice in about 20. min until soft to mushy. Season the compote with sugar, cinnamon and rum. Warm or cool and serve with the cannelloni.