This special dessert cheese is expensive, but worth it. Use simple ingredients, like dried fruit and nuts, so you don’t mask the great flavor.

MAKING CONES
ONE Gently fold in one side, then the other. Taper one end. Or, you can wrap the cookie around a large pastry tube.

TWO Seal the outside edge against cone. Hold the cone until it firms up enough to keep its shape. Cool on rack.

MAKING CANOLLI
ONE To make a lace cannoli, drape a warm cookie over a round handle. A pastry brush handle works well.

TWO Roll ends toward each other to make a tube. Press outside edge against tube. Gently slide cooled cookie off handle.

FILLING CANOLLI AND CONES
ONE Use a spoon to gently combine mascarpone and sugar until smooth. Fold in chopped fruit and nuts. I used dried peaches for their bright color, and finely chopped pecans.

TWO Fit a pastry bag with a large star tube and fill it with the mascarpone mixture. Keep the filling cold, or it may start looking grainy. Pipe the chilled filling into cones and cannoli.

THREE If you want to decorate filled cookies even more, drizzle melted chocolate over them with a fork. The chocolate needs to stay hot and runny so it drizzles easily.