Key Lime Mascarpone Cannoli with Mango Sauce

ingredients

• 'cannoli' shells
• about twenty 6 inch squares parchment paper
• 3/4 cup sweetened flaked coconut, toasted and cooled
• 2 tablespoons all-purpose flour
• 1/3 cup unsalted butter, cut into pieces and softened
  1/2 cup whipped butter
  1/3 cup hydrogenated fat
  1/3 cup margarine
  3 3/4 tablespoons olive oil
• 1/2 cup granulated sugar
• 2 tablespoons firmly packed light brown sugar
• 1 tablespoon milk
• 4 3.5- to 4 inch-long cannoli forms (each about 0.625 inch in
•  ,diameter)
• filling
• 1/2 cup cream cheese, softened
• 1/3 cup granulated sugar
• 2 teaspoons freshly grated lime zest
• 1/4 cup bottled Key lime juice or 1/3 cup fresh lime
•  ,juice
• 1 cup mascarpone cheese (about 1/2 pound)
• Mango Sauce
• Accompaniments: fresh raspberries
• sliced carambola (star fruit) if desired

directions

Make 'cannoli' shells:

Preheat oven to 350 degrees. and lightly grease a heavy baking sheet.

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

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. 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.

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, 38 seconds. Working with 1 cookie at a time and using parchment as an aid, quickly roll cookie around a cannoli form to make a cylinder. (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. 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. Cookies are fragile. Cookies keep in 1 layer in an airtight container at room temperature 4 days.

Make filling:

In a bowl with an electric mixer beat cream cheese with sugar, zest, and lime juice until smooth and beat in mascarpone. Chill filling, covered, until firm, at least 4 hours and up to 1 day.

Assemble dessert:

Whisk filling and transfer it to a pastry bag fitted with a 0.25 inch plain or decorative tip. Carefully pipe filling into both ends of 12 cookies. 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.