• Ingredients: 25
  • Serves: 6

Key lime mascarpone "cannoli" with mango sauce with accompaniments: fresh raspberries, sliced carambola if desired.


For “cannoli” shells

  • about twenty 6-inch squares parchment paper
  • 3/4 cup sweetened flaked coconut, toasted and cooled
  • 2 tbsps. all-purpose flour
  • 5 tablespoons unsalted butter, cut into pcs. and softened
  • 1/2 cup granulated sugar
  • 2 tbsps. firmly packed light brown sugar
  • 1 tbsp. milk
  • four 3 1/2- to 4-inch-long cannoli forms

For filling

  • Accompaniments: fresh raspberries
  • sliced carambola if desired

For glaze

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


Make “cannoli” shells:

  1. Step 1 Arrange 4 parchment squares on baking sheet. (Oil or butter makes parchment squares stick to baking sheet).

    For this step you will need

  2. Step 2 In a food processor blend together coconut and flour until coconut is ground fine. Add butter, sugars, and milk and blend until dough forms a ball, about 10 seconds.

    For this step you will need

  3. Step 3 Spoon a well-rounded teaspoon of dough onto each of the 4 parchment squares and with slightly wet fingertips evenly pat into 2 inch rounds.

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  4. Step 4 Bake cookies in middle of oven until very thin and golden brown, about 10 minutes. Immediately transfer cookies (still on parchment) to a rack and let stand until just firm enough to hold their shape, 30 to 45 seconds.

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  5. Step 5 Working with 1 cookie at a time and using parchment as an aid, quickly roll cookie around a cannoli form to make a cylinder.
  6. Step 6 (If cookies become too firm to roll, return them on parchment on baking sheet to oven 1 minute to soften.) Cool formed cookies or a rack before removing cannoli form.
  7. Step 7 Make more cookies in same manner with remaining dough, baking and forming cookies in batches of 4 and allowing baking sheet to cool completely between each batch.
  8. Step 8 Cookies are fragile. Cookies keep in one layer in an airtight container at room temperature 4 days.

Make filling:

  1. Step 9 In a bowl with an electric mixer beat cream cheese with sugar, zest, and lime juice until smooth and beat in mascarpone.

    For this step you will need

Assemble dessert:

  1. Step 10 Whisk filling and transfer it to a pastry bag fitted with a 1/4-inch plain or decorative tip. Carefully pipe filling into both ends of 12 cookies.
  2. Step 11 Pour about 1/4 cup mango sauce onto each of 6 dessert plates, tilting plate to distribute sauce evenly, and top with 2 “cannoli,” raspberries, and carambola slices.

    For this step you will need